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Prime Rib perfection

Decide to try a prime rib after reading a post on here from @Monty77  and we've had one setting in the freezer for over a year.  Started out with  5 LB bone in. Rubbed liberally with extra virgin olive oil, rubbed with Lead Dog rub (Alaska favorite), kosher salt, Penzeys garlic and Executive Chef meat rub and crushed black pepper. 

Placed Prime Rib on V-rack in roasting pan with beef broth, fresh garlic cloves, dried tarragon and dried parsley. 

Setup the grill for indirect (platesetter up) at 235F with some Apple wood chunks scattered on the edges of the lump. Cooked for 3 hours 25 minutes to get an internal temp of 120F. Took off grill for 115 minutes while egg was heating to 600F for a sear. Seared top, and sides for 1 minute 30 seconds each and then pulled to set for another 10 minutes. Wrapped with foil while continuing to monitor I.T. where it settled at 133F.

This was our first shot at cooking Prime on BGE but it could not have been better to our liking. Nice crunchy flavorful sear and medium well ends with center turning out right where we love it at medium rare. The broth with garlic and spices from the drip pan made the most flavorful Aus Jus. Slight hint of smoke with the other spices and garlic made this stuff like the nectar of the gods. Topped everything with roasted asparagus and fresh salad. Just wondering why I had cooked on propane all those years before discovering the wonders of The Big Green Egg!

Didn't try the Hot tub method on this go around and not really sure this could have got any better.  Next one will be one that has not set in the freezer as long. Here are a few pics to show that it indeed happened. 
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