Ok, sorry for another non smoking post. I'm without a smoker at the moment Anyway, my wife's birthday fell on the day after Thanksgiving this year. Since she's been living in the shadow of Thanksgiving her whole life, I always try to make a big deal out of her birthday. Seems like every few years it falls ON Thanksgiving which really sucks for her. Anyway, yesterday I decided to make her her favorite, a standing rib roast, AKA, prime rib. I went all out and got a 3 pounder (2 bone) at Whole foods. It was beautifully marbled, and for the price, I expected it to come with a new misdized sedan I didn't see a grade on it, but it was a very nice piece of beef. I rubbed it with a mixture of garlic, sea salt, cracked peppercorns, fresh Rosemary and Thyme. I had spritzed it with a light coating of olive oil before applying the rub. I preheated the oven to 400˚f, and as I put the roast in I cranked it as high as it'd go, to assure the element was on for the 1st 20 minutes as I wanted a nice crust. At the 20 minute mark, I backed it off to 325˚f where it stayed for the rest of the cook. It hit 120˚f internal in around an hour (wasn't watching the clock as I was messing with other stuff and enjoying an adult beverage or 2) and I pulled it, wrapped it in foil and let it rest for 20-30 minutes. It was perfectly cooked, just a hair shy of med rare. Juicy as can be too. However, it was somewhat lacking in that "beefy" flavor. It also wasn't the most tender prime rib I've ever had. It certainly wasn't tough, but lacked that buttery tenderness for which that particular cut is famous. Should I have aged it for a week? Cooked it differently? Or did I maybe just get one that wasn't as tender as others? It was good, but not spectacular. The crust was AWESOME! And finally, can't forget the Bear view.