Smoking a small prime rib

[_Bear_]

Doing a small prime rib (3.5 lbs) on New Years. Went to the Co-op today and they had a package of 2 roasts for 4.99/lb, one about 5 lbs and this small one. I thought since it was just the wife and me we would smoke up the little one and freeze the other one. So my plan is to do a light rub of salt, pepper, paprica, mustard powder and garlic, then throw it in the BDS @ 220* for 1.5 hrs oak/mesquite smoke then cut smoke untill internal temp is about 125*, then FTC it for an hour or so, then chow down. This will work for me I am assuming? Also 1 question, do I smoke with the fat cap up?? I am also going to tinfoil some patatos and bake them in the BDS while the roast is cooking to see how they turn out.

[hal4uk]

Yup.  Bingo.  Cap UP.  It'll work.

[FLBentRider]

That sounds like a plan Bear.

I would pull it about 5-7 degrees short of the IT that you want to eat it at.

[squirtthecat]

Since it is a smaller load, I would put it in the upper half of your Bradley, so the bottom doesn't scorch.

Some have had mixed results on baking potatoes in the Bradley.   I haven't tried it yet, so I can't comment either way.

[hal4uk]

This sounds good....
(imagine smoked low instead of oven method)
http://www.foodnetwork.com/recipes/tyler-florence/horseradish-and-garlic-prime-rib-recipe/index.html

[squirtthecat]

This sounds good....
(imagine smoked low instead of oven method)
http://www.foodnetwork.com/recipes/tyler-florence/horseradish-and-garlic-prime-rib-recipe/index.html

Except for the 1/2 CUP sea salt...    Must be a mistake??