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Sorry it has taken me so long to get to this but I have been a little preoccupied with some other matters.

This past Christmas, all my guests requested another Prime Rib for dinner. Who am I to refuse that. So I started off by ordering a 3 rib, prime grade, standing rib roast from Fresh Market. Fresh Market is a specialty supermarket chain out of the Carolinas. This year they had prime grade as well as choice grade standing rib roasts. Since I only make it a few times each year, I will splurge and get the prime grade. Here are a few pics of it:

I pretty much followed Smokin's recipe in his Prime Rib 101 guide. On Christmas eve, I applied a coat of Worchestershire sauce. Then I sprinkled it with Montreal Steak Seasoning. Please note that I grind my MSS a little more than how it comes as I don't like the grittiness of the larger grind. I then wrapped in food wrap and put it in the fridge. Some more pics:

The next day, I took the roast out and let it sit on the counter for about an half hour. I then sprinkled some kosher salt on the ends of the roast and placed it in my older FE100 at a setting of Smoke (140*) for the first hour. I started out lower to get some extra smoke on it.

At the beginning of the second hour, I changed the setting to 170 to run the rest of the time until it hit an internal of 100*. I took the roast out and turned the temp up to 375*. When it hit 375*, the roast went back in until it hit 125 internal. I removed the roast, wrapped it in foil and put it in a preheated ice chest for about three hours.

Here are the results:

I apologize as I forgot to take a picture of the whole roast before slicing.

All I can say is that this was the best and most tender Prime Rib roast I have ever cooked. With a combination of Smokin's method and a prime grade, it was hard to go wrong!

Hope you enjoy this. And thanks to Smokin for the Guide and the picture help.
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Good looking stuff. Funny how grading works. For me, the first photo shows prime but the 2nd show more choice to me.

I did a PR last year for the family. Compared to my 50 day wet aged Choice PR this year, hands down this year won. Given the $$$ difference I'll only do the choice from now on.

I would have a hard time passing on one of those white faced steers at that price. I gave 8.99 for my CAB and after seeing that prime of RibDogs, I need to shop around a little more. I'm hoping by next Christmas, I'm setup to where I can use Smokins' approach. That's a goal for me this year, to get some gear together.

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