Prime rib was on sale at work so I cut the ribs off last night and rubbed down the roast section with Dizzy Pig Cow Lick and a little Ghost Pepper Rub. I didn't get to use my Lime on St Patrick's Day so I had her out today:
The setup....Weber basket parts to keep heat off the bowl with Coshell then lump then Scotch barrel chunks:
The meat......I used the same seasoning blend on the ribs, only less. Took as much of the membrane off the back as I could:
Even though I have a Happy Cooker ash pan underneath the charcoal grate this starting happening partway through the cook....it is a little cold outside:
Right around 5 hours in and the rib portion be done:
Oh baby:
The roast probed 170f on the corner a short time after AFH and I had our rib so I pulled it and made a bed of onions, red peppers, a couple garlic cloves, Guinness and Worcestershire sauce:
I'll add shot of the finished PSB when done.
Edit:
Didn't think a gratuitous Kettle shot would be out of line with this crowd:
Shred: