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Just a Sunday prime rib

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Wish I would have took more pictures but this was amazing! Let the 9 lb roast air dry all week in the fridge and seasoned it up with sea salt, holy cow, a little garlic powder and fresh cracked pepper. Slow roasted with a few oak chips at 225 till 118 internal. Decided on a sear at the end. Holy flames!!!! But it was worth it! Final it after resting was 125! Every last piece got ate!!

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