We enjoyed another smoked prime rib for Christmas dinner this year that turned out delicious!
I started with a 7-pound bone-in rib roast. I seasoned it with Kosher salt for about 8 hours overnight, then seasoned with Meat Church Holy Cow for the cook. It smoked at about 250° - 275° until hitting the perfect internal temperature. Pulled it from the smoker and let it rest for about 30 minutes before serving.
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