We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Prime Rib for Christmas dinner - I've read all of the previous posts and links which were great help but I still have some questions. Experience seems split on roasting indirect at 350 or low and slow at 250 and then searing before or after. So I'm comfortable either will produce great results. How about smoke? Do you add wood chunks? If so what flavor? I'm also thinking of having it deboned but then reattaching it to the rack for cooking. Any idea on how much time that adds to cooking rate?