My wife got me a new Weber for Christmas so I wanted to treat her right and do a prime rib roast for Christmas dinner.
Here is the Weber she got me - 22.5" in red.
Right now I am breaking it in with a cold smoke - provolone and baby swiss.
I picked up a bone in prime rib today - can't wait!
I am open to suggestions as I have never done a bone-in. The plan right now is to allow for about 5 hours and take to 130-134 and let it rest under foil.
I also plan to make an au jous to go along with it. For the rub - basic SPOG - heavy on the pepper.
Please provide feedback!