Ingredients
5-6 Lb Prime Rib
12 peeled garlic slivers
1 cup creole marinade w/injector
For Dry Rub
1/2 cup Tang orange crystals
1/2 cup Garlic Powder
Salt & Pepper to taste
For Sauce
1 cup Port Wine
16 ozs smokey BBQ sauce
For Basting
1 cup Apple Juice
Preparation
Use small paring knife to make slits in the beef and then stud beef liberally with garlic slivers
use a meat injector to insert the creole marinade into the roast in about 6 locations
apply dry rub liberally to beef
heat grill to 350 degrees sear beef on all sides then let stand fat side up and cook to desired doneness. Baste occasionally with the apple juice.
mix the port wine and bbq sauce in a sauce pan and reduce to sauce like consistancy.
Garnish with greens of your choice and enjoy.
