Total Calories: 652
I used two 8 pound roasts when I made this. An 8 pound roast is about the biggest roast that I can fit into a 14” Deep Dutch oven. Generously wipe the entire roast with olive or vegetable oil and coat with the rub. Set it in the DO on a wire rack, fat side up, and put on the lid. Let it set with the rub on long enough to come to room temperature before you start to cook it, about 3-4 hours. I’ve found by starting the roast at room temperature, it cooks much more evenly.
Roast slowly for 4 hours with 8-10 briquets underneath and 16-18 on the lid. Plan to add fresh briquets every hour to an hour and a half. Let rest for a few minutes before carving. Serve with jug of good Texas red wine.
NOTE: I did two 8 pound prime ribs with this amount of rub.
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