Dry aged, bone in rib roast. Rubbed with garlic, rosemary, olive oil, salt and pepper. In the charcoal smoker. No wood, no liquid. Just dry heat.
3 hours later. Started at ~450F for the first 40 minutes. Then turned the heat down to about 325. Taken off the grill when then center reached 120F. Perfectly done.
2 ribs sliced thick served 5. 
Steak porn
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