Planning;

• Buy the prime rib up to a week in advance, allowing time to dry age.
• Figure about ¾ to 1 pound of meat per person, not including allowances for leftovers.
• Allow 4-6 hours to smoke prime rib, this also includes resting time before serving.

Meat selection;

• Beef selection is graded as Prime, Choice and Select. This is done based on the age of the animal, texture, tenderness and marbling of fat (more is better)
• Prime is best and can be hard to obtain considering this is a seriously expensive piece of meat usually reserved for restaurants.
• Choice is the next best and is generally available to meat markets like Sams club or Costco. Choice is our best selection and goal.
• Select is the more common grocery store meat selection,usually tougher and leaner (dry)

Key techniques;

• Cooking a prime rib is a four step process.
• First chose the right piece of meat.
• Second dry age the prime, allowing  the prime to sit, uncovered 2-7 days. During this time, excess moisture is evaporated and the flavors concentrate, and the muscle tissue breaks down making it more tender
• Third is to brown the prime in a hot pan, so the outside develops a deep brown crust.
• Four, cook the prime low and slow so that the meat from the outside edge to the center is uniformly done.

Procedure;

Prepare your smoker for a 3-4 hour smoke at 225 degree F. to 250 degree F. Take the roast and trim any lose fat, If there are pieces of dehydrated meat shave these off but leave all the attached fat.

Apply Worshcestshire Thick sauce on all meat areas of the prime rib. Once this is done apply the above beef rub to the prime rib. Place the roast in the smoker, fat side up and smoke until the thickest part reaches 130-135 degrees F. (Medium Rare)  This should take about 2 to 3 hours depending on the size of the roast you selected.

Remove from smoker and loosely cover with aluminum foil. Let rest in a warm place for about 20 to 30 minutes. Carve and serve. This is a great one to carve right at the table. Should anyone your serving the roast to want their slice to be more done, slice and place under the broiler in your oven to the desired doneness.