Smoked, bone-in, prime rib…a carnal thing of beauty! You can go right from the meat case to the grill, or, dry age it for a bit.
This one was dry-aged for 4 months. Rubbed the prime rib with garlic powder, onion powder and black pepper. Let it age, unwrapped, uncovered, in the refrigerator for 4 months. Before cooking, you need to trim it up a bit, but will find the meat a beautiful purple color that will cut with a fork when done.
When ready to cook, smoke for 3-5 hours. Then, sear over direct heat for a minute or so on all sides. Increase the temperature in the smoker to 400 and continue cooking until center is 125-130. Pull from the grill and let rest 15 minutes before carving.
