PRIME RIB CEDAR PLANK ROASTED

Steps:

• In a bowl, combine garlic powder, onion powder, coarse black pepper, dried rosemary and cayenne pepper; mix well.
• Take the roast out of the fridge at least one hour prior to cooking so that the roast adjusts to room temperature.
• Season roast on all sides with Kosher salt.
• Coat the roast with Dijon mustard.
• Sprinkle the chopped rosemary evenly over the roast.
• Now sprinkle the entire roast generously with the dry rub mixture.
• Drizzle olive oil over the entire roast, use more olive oil if necessary.
• Pat the oil, rosemary and dry rub into the roast.
• Preheat the barbecue grill on medium-high heat for 10 minutes or until the chamber reaches 500°F.
• The cedar plank should be at least 3/4 inch thick, 7 1/2 inches wide and 16 inches long.
• Rinse the cedar plank and place it directly on the grill.
• Cover the grill and heat the cedar plank for about 4 minutes or until it starts to throw off a bit of smoke and crackles lightly.
• Reduce the heat to medium-low.
• Lay the rosemary twigs across the plank to make a bed for the roast.
• Place the roast on the rosemary and cover the grill.
• Cook for 1 1/2 to 2 hours, until the core of the roast reaches an internal temperature of 125°F.
• Keep testing the internal temperature with a good barbecue meat thermometer.
• When the roast reaches the desired temperature, remove from the grill along with the cedar plank.
• Tent loosely with aluminum foil and let rest for a least 30 minutes or up to 1 hour.
• The long resting period gives you plenty of time to grill some veggies.
• Serve some good freshly made horseradish with the prime rib roast.
• NOTE: Purchase a cedar plank at your lumber yard outlet. Make sure that it is NOT TREATED.
• The cost of the plank is much less expensive when you purchase at the lumber yard.