Easter Sunday - Prime Rib!!

This is my first prime rib on the Big Green Egg. I started off with an 8lb 3 bone standing rib roast. I cut back the ribs, but left the attached. I applied a thin layer of kosher salt and let it refrigerated overnight. I mixed up some of Ted Reader's garlic paste and rubbed it all over, folded the ribs back and tied it up. I cooked at 250F and it took roughly 3 hours to get to 130F internal temp. I rested for about 20 minuted before slicing. This was unreal.