First Prime Rib On The Egg, Joetisserie Style.

Picked up a 4 lb prime rib from a local butcher yesterday. He did a beautiful job trimming and wrapping it.

I coated it in worcestershire sauce, kosher salt and one of my go to rubs and put it on the spit over a 275 degree fire and plum chunks from a tree I cut down on my property.

A couple of hours later pulled the roast at 123 degrees and let it rest for 15 min.

Here's the finished product. It was truly one of the best prime ribs I've ever had.

Just as an afterthought, here's a pic of Saturday night's dinner. This was my second meatloaf on the egg, and they both turned out extraordinary. I had every intention of taking pics of the finished product, but alas, the Maker's Mark and my appetite got the best of me. Here's how it started out.