Looks really good, one of my favorite cooks. What was your method? Rotisserie? Seasonings? Time and temp? I love the details lol.....
This was a 12 lb roast, normal price was $188, on sale for $78!
I did a snake method with B&B Charcoal, and used mesquite chunks. 5 1/2 hours at 260-270F. My Thermoworks Smoke temp probe showed 125, which was my pull target. But when other parts were probed with my Thermopen, it showed 140! Way over my desired temp.
But most of the center was perfect medium rare / medium.
My neighbor gave us 5 jars of BBQ rubs / seasonings. The one I used was
Dickie's Old Town Market Famous Rub. It is mostly salt / black pepper, with other seasonings.
I just placed the roast bone side down on the original Weber grate. The last time we did a Rib Roast, it was on the rotisserie.
edit: So we gave our neighbor two thick slices, for her birthday. We also made some sour cream & horseradish dipping sauce. Greg and Maureen were going to cut one piece in half, and share it for dinner. After one bite, they decided not to share and they devoured both slices!