When I first came to the site I saw Da'Bear's post of a Prime Rib Roast and had to try. It was terrible, but I have my nerve up to try again (besides the raost has been in the freezer too long now). So this is then....... http://www.smokingmeatforums.com/t/144025/prime-rib-roast-first-attempt-failed So this is now........ 6.99 lbs, defrosted. yes I know... but I don't have a vac-sealer and I didn't plan on it being in the freezer near this long. Its just with the first failure I was in no hurry to go at it again. Trimmed some grey meat, not really freezer burn just been in the freezer unloved. I tied it this time because after it thawed some of the fat layers on the outside started separating. That would be good one a piece of well aged beef. Yes, I know, like my last attempt/ I rubbed it down, nothing wild, salt and ancho pepper on worestchire sauce.(Can anyone really spell it right?). Chopped up some old veggies thinking to try some of JJ's Au Jus, his other stuff is really good so why shouldn't this be? Got that far and its supper time. Two weeks ago blanched a sac of crawfish for the freezer, last weekend we stuffed the crawfish heads, tonight I thawed some crawfish, peeled and cooked a bisque. And by the bowl, it was so good I had a second bowl. The heads(stuffing) was a bit hot from Cayenne and either needed less bread crumbs or more crawfish meat, but like I said, I had to get seconds and might have hid some for later for dessert except I needed to put some up for baby Sister for work this week. I got too full to do anything more but clean up..... Will start again early in the morning. I am thinking now that some Tatonka dust would go good on top of the rub....Hmmmmmm.......... Tomorrow.