Christmas dinner

Yesterday Russell me asked how the Christmas BBQ prime rib turned out, so here’s a picture of the finished product (click to enlarge):


Some details on the beef and cooking technique:

  • Harris Ranch 4-bone prime rib roast, approx. 10 lbs.
  • Seasoned overnight with Lawrys seasoning salt, garlic powder, onion salt & pepper.
  • Pull roast from refrigerator 1 – 2 hours before cooking.
  • BBQ’d in large weber kettle using indirect heat.
  • Start with 25 coals per side.
  • Add 6 to 8 new coals per side every 45 minutes.
  • Cooking time: approx. 18 minutes per pound.

Thanks to Fred (& Cliff) for the BBQ’ing tips!


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