I smoked up two Rib Roasts for the In-Laws that were in town for Christmas. I also picked up 5 more that went in my freezer for later use as they were at $5.98lb and I couldn't pass them up. I won't go into great detail as there have been a ton of PR posts so everyone probably knows the rundown. Dry aged for four days covered in Montreal Steak Seasoning. On Xmas day covered in thick worchestershire sauce sauce, garlic & onion powder, pepper and a little more Montreal Steak Seasoning. Went into the UDS at 250-275 degrees until one was 142 IT and the other 136 IT which took right around 5 hours.
The two roasts that were right on 5 lbs each.
After the dry age. (Special thanks to Chef JimmyJ for the pointers.)
Rubbed and ready for the smoker.
All rested in the cooler and ready to carve up.
Just about forgot a carving pic.
And finally my plate. I can't wait for a prim rib sandwich at lunch today.