This particular cook I did in the oven, and I didn't use the lid. You can do this with briquettes too. You will need to use the lid so adjust the salt base accordingly. Minimum 1" base of salt. If you are going to do briquettes you will want to preheat the Dutch oven prior to adding the meat and salt. Set up your briquettes for a 325f cook. Be prepared to add coals during the cook.
If doing this in the oven there is no need to preheat.
A remote therm is a must as there's no good way to probe with an instant read.
So with that here we go.
Prepare the base. This is about 1 1/2" of rock salt. I have added fresh rosemary in top of that.
Here's the roast. 5 pound boneless prime rib. Vacuum Marinated for 5 days in Henderson's Relish. Rubbed with garlic powder and cracked black pepper. Do not use salt in your rub!
There she is ready for the topping! Before doing that insert your remote therm probe into the middle of the thickest part of the roast. Keep in mind the placement must allow for the lid.
Top with more rock salt. If using briquettes make sure there is enough room for the lid to fit properly.
If doing this in the oven you can either use the lid or make a salt slurry with kosher salt and water to form a crust. I did the salt crust.
Into the oven @ 325. This took about 2 hours to hit an internal temp of 125. I pulled it out and let it rest until the internal temp was 135. I usually like it rarer but the wife wanted it a bit more done.
Done! Crack it out dust off some of the salt. Slice and serve! You'll be the envy of camp while everyone else is choking down hot dogs!
Enjoy!
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