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2-Bone Prime Rib

joshpounds90 Posts: 38
edited December 2020 in Beef
Celebrated our Christmas on Boxing Day (26th) because my fiancée worked on Christmas Day. Earlier in the week, I had picked up a couple of dry-aged ribeyes, two Cornish hens, and a 5lb. 2-bone prime rib that I rubbed with coarse kosher salt and wrapped tightly in cellophane to sit in the fridge for 48 hours.
Four hours before smoking, I took the prime rib out of the fridge and unwrapped it. I rubbed more kosher salt all over her and put her back in the fridge uncovered.

One hour before pre-heating my egg, I pulled the prime rib back out and let her rest on my counter at room temp. While the egg was pre-heating, I rubbed it with a little bit of granulated garlic and cracked black pepper, then wrapped fresh sprigs of thyme and rosemary around it with twine.

I decided to go indirect, hickory lump, dome temperature of 275°F. After one hour, I stuck my probe in and let her go. It took probably two and a half hours to reach an internal temp. of 130°F (we like ours medium-rare). I pulled it and tented loosely with foil to rest for about a half hour (only because our sides took a bit longer as our timing was slightly off due to excessive wine consumption lol)...I still don't think the extra resting time negatively affected the meat. When it came time to carve, I was very pleased.

Served with creamed greens and crispy roasted potatoes! Was better than we could've imagined. Merry Christmas y'all!
Brooklyn, NYC - medium BGE