Holly Jolly Prime Rib

Directions

1. Trim off any extra outside fat. Don't go overboard; simply remove really thick or difficult-to-render-down areas of fat. Make sure to take off the silverskin as well.

2. The prime rib should then be tied using butcher's twine. To guarantee an uniform cook throughout, you want it to be shaped as evenly as possible.

3. Set the temperature of your oven or smoker to 275°F (135°C).

   Apply a light dusting of Cow Cover, Dirty Bird, and Texas Beef while that's heating up. So that the meat can sweat through the rub, allow it to sit at room temperature for at least 30 minutes.

4. Place the prime rib on the grill or in the oven when it is prepared, over indirect heat. A core temperature of 127°F (53°C) is your target. Therefore, starting monitoring with a thermometer probe after the first hour may be a good idea.

5. Take the smoked prime rib off the grill or out of the oven when it reaches the desired internal temperature. It should be loosely covered with foil and allowed to rest for 30 minutes. This will give it time to reabsorb some fluids and allow carryover temperature to get it to perfection.