I second everything in the above post. The only thing different is I do sear it quickly after a 20-minute rest.
I would only add that I think Prime Rib is one of the easiest things to cook. There is a huge range of parameters for cooking because it is so hard to mess up. There are reasons for everything Ron said in the above.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
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