Bought a fabulous Prime Rib for Christmas Dinner and decided to do it up Big Poppa Style.
We rubbed olive oil all over and seasoned with lots of pepper and a little salt, garlic powder and Hasty Bake Red. Brian was gracious enough to let me borrow his MAK so I fired it up with a mixture of Pecan and Maple pellets to hi and seared for about 20 minutes. Dropped the temp slowly to 275, switched to the indirect side, and then flipped the roast when it reached 100 internally. We pulled ours off a little higher at 138 because the wife doesn't like it too red. Lightly foiled for about 20 minutes and sliced. Absolutely delicious, tender and juicy. The home made horseradish sauce made your nose burn and topped it off perfectly.