joshdm94
Well-known member
I have to admit this was the best prime rib I’ve ever had! 35 day aged, 3-bone, 6.7#. Followed meatheads rub but used fresh rosemary. Applied full season (as opposed to salt( 24 hours before. Left in fridge uncovered. Smoked it on lang36 with white oak, stayed between 230-240 for the most part. Pulled it off the smoker at 121, seared in 550 oven for about 10 minutes, internal temp of 131. Man was this good!
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