Well not really a trash can but our Po Man
![Cheesy :D](https://letstalkbbq.com/Smileys/akyhne/cheesy.gif)
Had a 6 lber frozen since last years Holiday sales and I couldn't take it anymore.
We made a paste that really came out good:
equal parts Dijon mustard and Mayo. Splash in some EVOO Add your favorite seasoning (We used Pappys Prime Rib seasoning )
Mix together and then refrigerate to thicken it up.
As soon as the Po Man was ready we pasted down the Prime Rib. I removed the strings because I did not want to lose any of the crust when slicing.
![](https://imagizer.imageshack.com/v2/640x480q90/924/scJym5.jpg)
Into the PoMan. I used the second setting for the cooking grate
![](https://imagizer.imageshack.com/v2/640x480q90/923/qEycuD.jpg)
The PoMan is doing its thang
![](https://imagizer.imageshack.com/v2/640x480q90/921/HjpYnr.jpg)
The roast was at 130 internal after 2 hours and 15 minutes in the can
What a beauty. What say we lightly tent you in foil for 10-15 minutes until you are devoured?
![](https://imagizer.imageshack.com/v2/640x480q90/921/wM0zSt.jpg)
This was easily my best prime rib ever. No more pellet grills when I cook Prime Rib. They are going into the Trash Can from here on out
![Cool 8)](https://letstalkbbq.com/Smileys/akyhne/cool.gif)
![](https://imagizer.imageshack.com/v2/640x480q90/923/UppUR7.jpg)
Thanks for looking at
The Smokes cooking.