SOUTH-TEXAS STYLE TURKEY BY PAULA DISBROWE
The swoon-worthy results and surprising ease of cooking a whole turkey over a wood-infused fire just might make you rethink your traditional Thanksgiving menu. Two things bring this method together: Butterflying the turkey creates a broad, flat surface that cooks more quickly and evenly. READ MORERecipes
Posted by Colin on 24th Apr 2014
Yield: 6-12 Servings
- 1 12 to 15 pound capless prime rib (aka export rib),Bone In
- 1 c Good Seasoning Rub
Rub the prime rib all over with Seasoning Rub.
In the PK Grill/Smoker, start a fire well over to one side Insure that the grid with the opening side is over the coals. When the coals are well lit, place the rib on the grill grid on the side opposite the coals, being careful that no part of the rib is directly over the coals. Put the lid on the PK Grill with the vents 1/4 open.
Cook for approximately 2 hours, adding a handful of fresh charcoal every 30 minutes or so.
At the 2-hour point, check the rib with a meat thermometer to determine doneness; remove from the fire at 118F for very rare, 122F for rare, 126F for medium rare, and so on, adding 4F for each degree of doneness.
Allow to rest for 30 minutes before slicing.
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