I just realized Ive never shared my recipe for Prime Rib.Here it is,pictures to follow. INGREDIENTS 1 prime rib roast (4 or 5 bone). trim the top fat to about ¼ inch thick. A bottle of Pendelton Whiskey 2 C kosher salt 4 T garlic powder 2 T black pepper or blacking seasoning (your choice). 2 T Prime Rib Rub of your liking. I like to use use Traeger Prime Rib Rub or Montreal steak seasoning. 1 T olive oil The Mix In a mixing bowl, combine the kosher salt, garlic powder, black pepper, the Rub , and mix it together thoroughly add one shot of Pendelton. Then Slowly add a little water to the mixture until a thick paste is formed and Drink shot of Pendleton….. Coat the fat cap with the olive oil and apply the paste in thin even layers. Drink shot of Pendleton then Build up the paste on the fat cap until it is about ¼ to ½ inch thick. Drink shot of Pendleton and then Wrap the roast in plastic wrap and refrigerate overnight or up to 24hrs (the longer the better). Drink 2 totties of Pendleton…. And go to bed.... then ... Next Day : Wood Pit Smoking rules When ready to cook, pre-heat the BBQ to 300 degrees Drink a shot of Pendleton….( I like to use mesquite for smoke. When I cook my prime rib on a wood pit, I like smoke it at 150-175 for the first hour, when the smoke absorption is at its best. I then crank it up to 250-275 for the remainder.) Drink a shot of Pendleton and Remove the plastic wrap and place the roast on the grill. About every half hour, mist the salt crust with mist with water I like to use Pendleton and water, or apple juice/ water mixture or just plain water and do this throughout the cooking process. Drink 2 totties of Pendleton… Traeger Smoking rules When ready to cook, pre-heat the BBQ to 300 degrees and Drink a shot of Pendleton while waiting, After the roast has cooked for one hour, change the Traeger BBQ setting to “150-175 and smoke it ” Drink a shot of Pendleton and continue for one additional hour at that setting. When the roast has smoked for an hour Drink a shot of Pendleton , then change the setting back to 300 degrees and continue cooking for about another hour and Drink a shot of Pendleton . This last hour is important . Regularly check the internal temperature with a good instant-read thermometer. Remove the roast from cooking when the internal temperature at the very center of the roast reaches 120 degrees. And Drink 2 totties of Pendleton. Remember the roast will continue to cook even after it is removed from the BBQ. At 120 degrees internal temperature, we get a nice combination of rare meat in the center and medium rare at the edges. After the roast is removed from the BBQ, wrap it in aluminum foil and let it rest for at least 30 to 40 minutes. When it is cool enough to comfortably work with, tap off the salt crust and carve slices. Just completed the rub and will grill tomorrow.