Well... looks like I will be doing first Bone-in usda prime prime rib.
I only have a measly ECB to do this. So I might do the ham first thing in the morning. aka, 8am or when I get up. I'm planning to do a pineapple sweet glaze one side and jeff's savory rub on the other side, a HYBRID ham! Already cooked so it can't be too tricky.
The P PR is going to be a challenge. I think i'll keep a minimal prep, fresh minced garlic, onion and garlic powders, some olive oil... is there anything i left out? No fresh herbs like rosemary or thyme avail :( I have dried stuff like oregano/basil...
I plan on cutting a slit where the rib touches and putting some of that garlic/onion powder minced garlic. ( good or bad idea?)
oh yeah. IT's not going to fit on the grill whole slab, so should I cut 3 or 4 ribs on the smaller side (toward the rear ?)