Reviewer:

NEPTUNEMOON

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Reviewed: Apr. 20, 2008

instead of hickory chips, try apple chips, the flavor is amazing!!

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Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: May 16, 2007

My husband cooked this for our mothers on Mothers day. This was such a hit that we rcvd calls days later thanking us for the wonderful meal. This is something that we will cook again! Note that it does take alot of time but is WELL worth the wait!

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Reviewer:

kari

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Reviewed: Jan. 6, 2007

Patience is a virtue. Now I know where that proverb originated . . . I prepared according to the review by Vorcha--seasoning under the ribs and fat cap, then tieing back. I let it cool overnight in the 'fridge. Cooking took me 10 Hrs but I stalled it after about 6 Hrs because I used a small, upright smoker and the meat was almost to temperature much quicker than I expected. So, for the remaining 4 Hrs I smoked the Prime Rib with those amazing bourbon-soaked hickory chips. I brought it back up to temperature in an hour for Christmas dinner and perfection!

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Reviewer:

carla

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 2, 2006

Superb! My husband and I tried this recipe this past Memorial Day, and it was absolutely magnificent. Thank you for sharing this one, it was well worth the wait just as you mentioned!

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Reviewer:

LAKSHMI5

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2004

Simple but the flavor is out of this world! For real bone-deep flavor, cut the roast off the bones, slice back the fat cap, then rub seasonings all over the meat, put the fat cap back in place and tie the bones back on with cotton kitchen string. Not only will the flavor get all the way to the meat, but just cut off the strings and carving will be a snap!

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