I've cooked my prime rib like this for years with awesome results. ALWAYS allow the roast to come to room temperature before placing into the oven. I don't use the mustard, and I generously cover the roast with McCormicks Steak seasoning salt. I also have a remote thermometer that allows me to keep a close eye on what my roast is doing. Our family always requests that I cook the roast!!

Reviewed On: Sep. 29, 2009

I made this last night and did add a few of the suggestions of others. I did add a splash of Tequila, cumin and green chilies. I also placed the chicken strips into my slow cooker and let it cook on low for 6 hours. Then I took forks and shredded the chicken. I then placed it into a skillet and cooked it over med-high heat with the liquid it had cooked in, until that was nearly completely gone. It was really great.

Reviewed On: Aug. 14, 2009

We have an electric smoker so we used that. We used a piece of cherry wood and a smaller piece of apple wood for the smoke flavor. I didn't add any of the cayenne pepper and we didn't use the mop sauce at all. When the ribs were finished we applied a thin layer of Jack Daniels BBQ sauce and finished them off. These ribs were to die for! After a few weeks of having them, the guests are still raving about them.

Reviewed On: May 15, 2008