Barbecued Prime Rib
Serves 10 to 20 depending on size of prime rib. Recipe is from David G. Fourrier, of Baton Rouge.
7 to 15 lbs. beef prime rib
1 (4.5-ounce) jar TexJoy steak seasoning
2 Tommy Bryson (14-inch) hand-cut pecan logs
1. Sprinkle the rib roast with a healthy coating of TexJoy. Place in a self-sealing bag or otherwise wrap and put in the refrigerator overnight for the seasoning to disseminate. Early the next morning, take the meat out of the refrigerator and allow it to come to room temperature while getting the fire ready.
2. Proper fire is the secret. Soak the pecan logs in water overnight and place them on one side of the grill’s fire tray. The charcoal is lit in a chimney. When the coals are ready, they are poured over the wet logs leaving one half of the tray fire free. While the coals are still flaming, the meat is slowly turned on the grill so that ALL sides are browned. The roast is then placed on a meat rack in a large aluminum pan on the side away from the fire. Close the lid of the pit. The wet logs give the meat a real smoky flavor. By the time the coals go out, the pecan wood logs are burning. This allows the meat to cook at about 350 F to 400 F for 31/2 to 4 hours without having to open the lid or add more charcoal.
Note: The prime rib usually comes out well done on the ends, medium next to the ends and rare in the center. There is usually a piece of meat for every taste.