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Prime Rib kinda day

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Looking for timing a 3 lb bone in prime rib on my Kamado Joe.  Only have 4 of us.  I did an 8 lb prime rib with an initial sear at 500 degrees and then dropping the temp to 300 for a couple of hours and it was great.  I just want a good chance to have the meat ready to carve when we want to sit down.  Cooking it to an internal of 120 could be an hour before my guests  arrive or when they are ready to go home.  Timing suggestions are greatly appreciated.

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