Please accept this as my entry for this throwdown. Use the third picture for the throwdown.
First I dry aged this standing rib roast for a week and a day.
After several hours on the smoker - please use this picture for the throwdown.
There is some great food posted to this throwdown and I know my entry is not really competitive, particularly without a really nice looking plated picture. It was fantastic and I owe that to the information I get from the folks here who rather than keeping their techniques a secret generously share the smallest detail so others may benefit. Consider this an homage to all of you!
Thanks!