Old Hickory, that prime rib looks deliciously perfect!!
I agree with all about just using salt, pepper & garlic powder.
Especially after the one I cooked last night.
For the first round of my prime rib throwdown I salted the roast well with kosher salt, wrapped in plastic and in the fridge for about 8 hours. I fixed it on the keg using B&B Hickory lump with a small piece of hickory for smoke. (so I thought). I coated with a little olive oil and rubbed with Spiceologist Cowyboy Crust. Threw some fresh cut rosemary on top for good measure.
Just on, that small piece in the front is the tail I trimmed off, some of that will make the Aussie in my avatar a happy dog.
Here it is finished. That piece wrapped around the outside that is a little more done and has the grain running a different direction reminded me of the point of a brisket? Is that what's called the deckle? I had read where a certain cut around the rib area is the deckle and is considered the best of the beef. It sure was good, different from the rest of the cut, more tender and even more moist.
I think next time I'll not use any wood chunks for smoke, the smoke was a little overpowering and hid the fantastic flavor of a prime rib. Later double checked and found the chunk wasn't hickory but pecan. The rub was good and developed a nice crust, but for prime rib just SP&G from now on to let the flavor of the meat stand on its own.
Had a prime rib sandwich for lunch today. Made some horsie sauce: prepared horseradish, Duke's mayo and a dash of Worcestershire.
Oh, and while the roast was cooking rubbed some shrimp with some Chili Margarita rub and fixed on the sideburner of the Weber for a snack.