World-Champion Arkansas Trav'ler Prime Rib

"The standing rib roast has three main parts: the bone or rack, the fat or lip, and the lean beef commonly known as the ribeye or prime rib" L.E. Elie.

METHOD

Have your butcher separate the three parts. Then after sprinkling the ribeye lightly with ground red pepper and not quite so lightly with garlic powder, reassemble the roast and bind tightly with butcher's twine. Tie at each joint or between ribs.

Rub the outside of the roast with salt. Next, bather the outside of the roast liberally with olive oil. Then rub all surfaces thoroughly with fresh-cracked black pepper. (For best results, blend peppercorns in a kitchen blender until the pepper is cracked to varying degrees.)

Insert a meat thermometer into the center of the largest part of the roast. Be careful not to touch the thermometer to the bone, as that will cause inaccurate readings. Cook over an indirect medium-hot charcoal fire until the thermometer reads 140 degrees for rare. (Approximate cooking time is 20 to 25 minutes per pound.)

Take roast up ad immediately wrap tightly in heavy-duty foil. Let stand for 10 to 25 minutes before carving. Separate meat from bone and fat and slice the meat into portions 1/2 inch thick. Serve with horseradish. For a real treat, make a meal out of the leftover ribs.

Serves: 10-12

Reprinted with permission from ©2005 Lolis Eric Elie The Smokestack Lightning: Adventures in the Heart of Barbecue Country, published by TenSpeed Press

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