Got a little 3.5 pound rib roast last week and figured it'd be nice for Christmas dinner. Let it dry age in the fridge for about 5 days then smoked it over apple and pecan till it hit 124˚. Smoker temp was right around 360˚ the whole time. I won't say it was the best prime rib I've ever had, but it was in the top 2 or 3. :)
I'd planned to do low and slow at around 200˚ until it hit 110˚, then let it rest and blast it in a 500˚ oven, but time wasn't on my side today so I just went with moderately hot and fast. Wasn't paying attention to the clock, but I'd guess it too a little over 2 hours.
Only dry aged for 5 days, but it lost a good bit of moisture and intensified the color and flavor.
Made a paste of rosemary, garlic, olive oil, Worcestershire sauce, salt, pepper and a little bit of brown mustard.
On the Mini
Not a bad crust.
Nice mid rare, a little more done in the outer ring but I'm happy with that.
Plated with Yorkshire pudding, scalloped potatoes and bacon and Gorgonzola Brussels sprouts.
Thanks for looking and a Merry Christmas!