Yes...another rib roast

Gamecockeggman

Ok so there has been some meat envy going on seeing as how I was unable to egg in any fashion for the xmas meal.  Family wanted spaghetti for dinner.  So we had imported Italian pasta, I loved that it only had two ingredients, flour and water.  I made the meatballs and sausage, some imported sauce.  It was a great meal but a bit out of the norm for my Christmas expectations.  But, no need for me to be Debbie downer, I am cooking today.  First a big thanks to my buddy @northGAcock for all of his help and insight.  So here it is, just went on at 250, it's 5.4lbs. Rubbed with rosemary and Montreal seasoning with some added pepper.  Got it hooked up to my new iGrill2 that Santa brought and we will see how it goes.  Stayed tuned.  (If you can handle another roast post).... Get it

bgebrent

Tuned in brother!

Gamecockeggman

Half way there, internal at 60. The taters are hanging  out gettin happy.  Buttered with EVOO and covered in garlic salt.

lousubcap

A banquet awaits for sure.  Good that you were able to get into the game with the PR-even if into over-time.  Any excuse to mess around with beef cuts on the BGE wins.  Enjoy.

Gamecockeggman

Well here are the results.  

bgebrent

Great looking plate brother!  The beef looks perfect.

SteelCitySmoke814

Looks incredible!  Well done!

northGAcock

Congrats....my man....nice job.

northGAcock

?...oh and just saw the Merlot......nice also.

Gamecockeggman

Thanks gang, it was my first prime rib on the egg.  I cannot thank @northGACock enough for his help.  He is everything that folks on this site have said and more!!!  The cook was much simpler than I expected,  thanks for your comments,