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rib roast

MolemanMoleman Posts: 318
I'm familiar with resting briskets, pork shoulders and such but not a rib roast. I have one dry brining for Easter. I need to make at home and then take else where along with a ham. The ham I'm not all that concerned about but with the prime rib I want to make sure I do it right. I've read quite a few posts and think I have a good idea as to how to cook it. Just curious about how long I can let it rest before I start to lose quality. Appreciate any help and thanks. Originally posted off topic by mistake. 


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