Serves: 40
Total Calories: 652

16 pounds standing beef rib roast (2 8-lb roasts)

RUB
1 cup coarse ground pepper
1/2 cup garlic powder
1/4 cup ground oregano
1/4 cup ground cumin
1/4 cup Texas style fajita seasoning
2 teaspoons salt

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.

Nutritional Facts:

Serves: 40
Total Calories: 652
Calories from Fat: 469

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls