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Message: <blockquote data-quote="SDMF" data-source="post: 342907" data-attributes="member: 412"><p>I like a whisp of smoke and exterior bark I get from doing Prime Rib over lump charcoal.  Key for me is to get the roast seasoned several days prior to cooking.  Some garlic olive oil, little bit of rosemary and thyme, the lots of large sea salt crystals and wrap it in Saran Wrap.</p><p></p><p>I'm also a fan of bringing the roast up to room temp prior to adding it to whatever heat source you like to use.</p></blockquote><p></p>

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