So... Trip to the butchers!
After a small briefing from the missus it was too big I halved the 12lb beast!
This was 35 day dry aged perfection!
Next, cut the ribs away from the meat, add garlic and tigh back up!
Then, add your rub of choice!
Set egg one up for lower and slow at 250f until the meat hits 125, this took about 2.5 hours
Then reverse sear on egg two at 500f got two minutes a side.
Pull, rest 30 mins and carve, perfection!!
