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Our Christmas lunch was the bomb! Holy umami that was good! 16 lb upper choice prime rib dry brined for 12 hrs and rubbed with chopped garlic, course ground black pepper, fresh rosemary and thyme wet rub. 4.5 hrs at 225 to 120 internal on YS640, wrapped w/ foil, and into faux cambro for 1 hr. Seared at 495 on GrillGrates turned upside down with diffuser door removed. Russets cooked at same time to take advantage of the extra oven space. Edge to edge medium rare, YS 640 for the win! I'll post some pics when I figure out how.

To post pictures click the full editor button, scroll to the bottom and click on the upload attachment tab.

Yoder_Herb wrote:To post pictures click the full editor button, scroll to the bottom and click on the upload attachment tab.

Thanks Herb, I have to figure out how to reduce the file size of my photos. I'll google it and get it figured out.

Here's the HOM with the herb wet rub..

After the sear.

All that was left.

Looks awesome!

Beautiful.