Prime Rib on the 22” Kettle

First time cooking prime rib. Started off with a 4lb Choice angus prime rib from Wild Fork. I did a 2 hour dry salt brine on it and then injected it with Wagyu tallow. Used Bear and Burton’s W sauce and a couple meat church seasonings. I smoked using the snake method and oak chunks. Pulled it at 125, rested it for 10 minutes while I combined all the remaining charcoal in a pile. After 10 minutes I put a nice char on it and then rested with a few pads of butter on top, tented with foil, for 30 minutes. The only thing I’d do differently is pull it at 120 next time. Otherwise, a success!