Wanting to make sure I got the right piece of beef I visited both Cash & Carry (the one owned by Smart and Final) and Costco the day before the purchase. I ended up with a locally raised Angus Ribeye. I went boneless because with such a low finish temp the bones don't give up much. The bones also hamper the formation of crust and smoke penetration.
I used my deep smoking technique that I teach in the advanced class to get the smoke flavor all the way to the core without ever injecting, just using gentle natural smoke. As end cuts are popular I took the 15 pound Ribeye and cut it into three roasts using my tape measure to get the pieces fairly equal.
One of the roasts went to Tim of Tim's Seafood in Kirkland, WA. Tim's is for my money the best place to buy fish anywhere in the world. I delivered the roast on Christmas eve and pickup up a huge assortment of Seafood for my girlfriends Christmas eve Cioppino. An amazing wine and tomato based soup with all manner of seafood including Dungeness crab, scallops, colossal prawns and clams. My contribution was fresh Dutch oven Poolish Focaccia (from Vegan YumYum blog) and a classic artisan loaf. But I digress.
As with all the best Christmas dinners the guest list grew at the last minute and a large table of hungry diners gathered for the feast. Being that many present were from Oregon the Prime Rib was accompanied by Beaver brand hot horseradish from Oregon. The sides were steamed green beans with butter and toasted almond slivers, my version of dirty rice and BBQ cabbage. One young lady had the same reaction I did to the cabbage the first time I tried it. "I'll try a little." Well Jonathan made a convert of me and I did of her. It's easy to make and delicious.
I made everyone a fan of smoked prime rib. We put a serious hurt on the food and did not run out. Like I always say small portions are an area of lesser achievement for me.
For me Christmas dinner was what BBQ is all about. Sharing great food with friends and loved ones.
Wishing all a Smokin' New Year!
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