I smoked a 16 1/2 pound prime rib on Christmas day and it was the biggest prime rib I've ever cooked. I used a Weber kettle grill with the enclosed lid, charcoal and hickory wood chips.
The meat was pink inside. Usually I prefer a red color but still it came out succulent and juicy.
My Christmas dinner was also prime rib. For being the first time she (my aunt) and made prime rib, I'd say she did a fine job of it. Very juicy and very flavorful.
I did a nice rib roast earlier in the week because they were ridiculously cheap on sale ($4.99/lb or so for Canada AAA+). I usually cook them in oven on low temp after searing the outside for an awesome thick crust. Unfortunately, no photos this time, but I did get a photo of the accompanying Yorkshire puddings:
Originally Posted by Uncle Erik /img/forum/go_quote.gif That looks incredible! We also had beef for Christmas dinner - almost cooked a goose, but a few family members objected.
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