Here is my redo on my previous salt crusted prime rib. You might recall last time my remote thermometer did not work and I let it over cook waiting on the alarm to beep.
The redo about 5 lbs cooked indirect at 325.
Terry making the salt crust
Crusted bone in rib roast on egg - notice this time I have two thermometers going
Here is the funny part. About 45 min into the cook, the two thermometers (brand new) were reading 20 degrees different. Then one if them started to go up and down in temp So I opened the egg and checked with the thermopen. It read a temp 15 degrees lower than the one remote thermometer. The second remote thermometer was jumping all over the place. So I let it cook for about a total of 90 min. I pulled it at 120 degrees. We let it rest for 30 minutes. It was a little on the rare side. But that was OK after my last disaster.
IT WAS GREAT!