Hi all!!! Just want to check in with a few questions. I thought I bought an 18# prime rib roast, bone in, at Sam's Club but when I got it home and really inspected, it is a rib eye roast and not even sure there are bones??? I'm really not an airhead, but was coming down with the creeping crud and still had 90 miles to go before collapsing. That was Sunday and I am only now able to get on the computer to ask questions.
So, down to the "meat"...18# rib eye roast...internal temp? If no bones, do I truss it up? Wood to use and how much of which? Rub to use? (Have "Jeff’s “Texas Style” Rub" recipe???) Memphis dust??? Cabela's Prime Rib Rub?
Do I plaster on mustard to adhere the rub?
The results on this post sound amazing, but so did Tony's from last year! I really want to make a trial run on the roast and am thinking of taking off 3-4 lbs to trial smoke, but am curious about shrinkage and how many people your roasts' fed for the occasion. If I have a 13 lb. roast, how many people will that feed?
Need help! Thanks!