Prime Rib

Rebecca, mom and dad in passing through town so I treated them to prime rib. Slow smoked the ribs at 200 in the Green Egg for 5 hours. Rub was pasilla, cumin, coriander, s&p. Brought temp up to 130. Took off grill to rest and temp rose to 140. Perfect medium rare. Side was beer cheese rissotto: beer and chicken broth with Cabot cheddar thrown in at the end. Salad of romaine, walnuts, dried cranberries, cheddar with a pomegranate vinaigrette.