An old friend had seen photos of my grilling and smoking exploits on Facebook and asked if I
would cook a prime rib for his son's high school graduation party. All I need is a reason to fire up some charcoal.
For this cook, I initially seasoned with Kosher salt and fresh ground black
pepper then slathered herb-infused butter that included garlic, rosemary and
thyme over the entire 15-pound hunk of beef. I needed to keep the temperature down around 250 degrees, so I used half
a chimney of charcoal. I split that up on either side of the Weber 26-inch kettle and kept a
cool zone in the middle where the roast would sit. The low and slow part of this
cook took a shade over three hours. After 30 minutes searing, we were up to 130 degrees.
I basted it with the drippings then covered
with foil and delivered to the party. During transport, the roast
came up to the magic 135 degrees. Crisp
bark on the outside. Perfectly pink on the inside. I should've made pictures of the finished product. The line was already 30 people deep by
the time they started slicing, and I didn't want to hold up the process.