Well......ok, it wasn't prime......but choice grade just doesn't sound right. LOL Just a little 2 bone job I had in the freezer for a while. 5.5 lbs if I remember correctly. Marinated in redwine, beef broth and some other stuff at the boss's instruction and just S & P on the outside. Hickory for the smoke. Cook at 350 until internal temp of 112, then pull and rest for about 20 - 30 minutes. It wasn't the best one I have ever done by a long ways, but when it is the rib, how bad can it get?