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First cook post here so here goes. I have had my large BGE for about a year and a half and have recently had a hankering to try a prime rib for a family dinner (10 people). Nothing like diving in head-first, so I went to the local Marsh store and ended up bagging a choice 7-bone 18 pounder for $9.99 a pound. I had the butcher cut the bones off and did a rub of Snider's prime rib and roast rub all over and then tied the bones back on with butcher's twine.
I managed to just squeeze it on the egg and cooked it indirect at 255 deg for 3.5 hours and pulled it at 120 deg center temp, let it rest for 20 min or so while I heated up the egg to 450 for a reverse sear for 2 min. It ended up being slightly rarer in the center than I would have liked; I had anticipated a higher temperature climb during the rest, but it didn't go quite as high as I thought. Next time I would probably let it get a little hotter in the center, but I was also concerned about getting the ends overdone. I touched up a couple of the rarer slices on the egg afterwards, so it really was not a huge deal. Served up with fresh garden tomatoes, baked potato and some bell peppers flavored with Dizzy Pig Shakin' the Tree.
All the family commented it was better than any restaurant prime rib that they had ever had, so I'll take that as a win!