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Today I cooked my first prime rib. Went to Publix this morning and picked up a 4.7 pound bone in. After checking out Thirdeyes site and getting a few tips from Grandpas Grub and RRP I went for it.Gave the roast a lite coat of mustard and worcestershire to anchor the rub. Rubbed it down with Dizzy Pig Red Eye Express (awesome rub Chris). Got egg going to 240 with the Digi Q2. Went indirect until roast hit 125 internal, pulled and foiled while getting the egg up to 500 for the reverse sear. At 500 I hit each side for about 3 minutes and pulled. This was probably my favorite cook in the year I've owned my egg. Extremely moist and the flavor was to die for.Thanks for the help guys. Enjoy the pics and Happy Memorial Day!
On the egg
After the sear