Pick out a nice looking ~10 lb prime rib roast 7-10 days prior to cooking. Cut off bones by guiding a knife along the back of the bones. Trim excess fat making sure to leave a little bit. Rub a 50/50 blend of freshly ground black pepper and PSC Smoked Salt all over the roast. Replace the bones and tie in place with twine or string. Wrap roast in paper towels and let sit in your refrigerator for about 7-10 days (at least a few days off you can). On the day of the cook, pull out roast two hours before cooking to bring to room temp. Set oven or smoker to 225°. Cook until internal temp is 125°. Wrap in foil and let rest for half an hour. Cut, serve, and enjoy!
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