Cedar-Planked Rib Roast on the Grill

Welcome to Foodie Friday.

We celebrated our co-host's 29th birthday this week by cooking his favorite dish.

Grilled Cedar Planked Rib Roast

Printable Recipe

One 4 1/2 lb beef rib roast (prime rib...if necessary, have your butcher prepare one)

sea salt and ground pepper to taste

dry mustard (1 tablespoon or so)

chili powder (as desired)

grill thermometer

meat thermometer

charcoal

cedar planks (soaked in water; drained)

Rosemary (optional)

Start the grill.

Let the rib roast "rest" for about 30 minutes. Prepare the rub (salt, pepper,

dry mustard, chili powder). Rub onto the roast.

When the temperature of the grill reaches 400 degrees F., add cedar planks onto the metal rack and let them heat for about 2 to 3 minutes, or until they begin to smoke. Place meat, bone-side down, onto the planks. Close the grill's lid. If you're using rosemary or other herbs, add them to the planks.

Check the roast periodically--and use your thermometer to make sure the heat doesn't exceed 450 degrees. This is basically smoked prime rib.

1 bag of instant charcoal was enough to cook the roast for almost 2 hours, but since all grills are different, you might want to use a charcoal starter (available at Lowes/Home Depot) and keep some bricks simmering, or purchase an extra bag of instant charcoal. You don't want to run out of charcoal.

If you do, pop your roast into the oven, and finish cooking. Remove the cedar planks.

Cook roast for 1 hour and 45 minutes (up to 2 hours).

Remove meat and  planks from grill. Wrap the meat in foil and let it rest for at least 30 minutes to 1 hour. The internal temp should be 135 degrees F.

Remove foil. Slice meat to desired thickness. Garnish with Italian parsley.

The flavor is unlike any prime rib we've ever cooked: subtle, with the barest hint of smoke.

Each bite had a clean, delicate fresh taste, which we attribute to the cedar planks.

A 4 1/2 pound roast serves 3 to 4 people.

We kept a charcoal starter nearby.

 As you can see, the topside had a lovely layer of fat.

I also made a salad with a Dijon vinaigrette, and I also tried my hand at Hasselback Potatoes.

Whew!

You can read about them HERE.  With the leftovers, I made hashbrowns, which were even better than the Hassle-Ridden Hasselbacks.

Birthdays at Rattlebridge end with chocolate and lots of icing.

I bought a small buttercream layer cake at Publix.

Foodie Friday "Picks of the Week"

Bandwidth thought the breakfast pizza at My Snippets of Inspiration was totally neat. "This dish stands alone. If I made this pizza for a crowd, I would add biscuits and a fruit bowl."

Sweet Kat's Kitchen baked a Key Lime Pound Cake that caught Bandy's attention. "It looks

good, and the styling/composition is great. I would pair this dessert with grilled key lime shrimp for a fresh summer meal."

Fresh peach cupcakes were on the menu at Southern Blue Celebrations. "A character in

one of my mom's books loves peaches," Bandy said. "I can't pass up these cupcakes. Peaches

are a sentimental fave at our house. I'd pair these cupcakes with peach-glazed pork roast, spinach salad with a peach-pecan vinaigrette, and fluffy biscuits."

Thanks to all of the great cooks who participate each week. We look at each post and

marvel at the creativity and passion. We invite you to add your recipes to the "Consuming Passions"

group board at Pinterest, which can be found HERE.

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Thanks so much for visiting us today. Bandwidth and I are inspired by your recipes--and by you. Food blogging is more difficult than any kind because of the sheer work that goes on behind the scenes--planning, shopping, prep work, cooking, taking photographs, culling those photos, and cleaning. We admire what you do and how well you do it.

We hope to see you again soon! Have a great, food-filled weekend.

Love,

Mlee and Bandy