Smoked Prime Rib

[hal4uk]

Dang Hal that looks good... Hey I thought Q fired the Ice Gal...

That's right, CRG, hired a new gal.

She keeps showing up during Chat Time... Oh Yeah!!

Apparently, the NEW ice girl is named "Richard".  She's fired too.

[classicrockgriller]

Hal keeps eating his Ice so she will show back up.

[SouthernSmoked]

Girl named Richard, Oh Heck yeah fire that girl!

[hal4uk]

She's history.  We sent her to Sonny's house.  Maybe she can wash cars.

[Sorce]

Looks great, I've been thinking about doing a smoked prime rib. I normally do prime rib every valentines day (nice having a wife that would prefer a nice home cooked prime rib over going out and blowing $100 on a 1/16 a plate of food.) I'm thinking of cooking it in the smoker, setting the oven as high as it will go and finishing it there for 5-10 mins to get the nice crust on it.

[hal4uk]

Sorce, you have the right idea...  You can do a WHOLE smoked prime rib for the same (or less) than a nice dinner for two...
The lower/slower you go the better it is.  You can get a big USDA choice rib loin at Sam's for $100. 
I've had some beef from Sam's that I wasn't happy with before, but I tried it again because the labeling changed (???)
(I was very happy with this rib loin)

I suggest keeping the cooker down betweem 180-200 (lower/slower is DEFINITELY better for prime rib)
Then, if you're gonna do the hot finish ----which is CORRECT if you wanna do it -- as opposed to an "initial sear"...
Lemme back up --- Definitely add the HOT at the end - NOT THE START...
Anyhow---When you pull it, and I suggest @120 (a 15lb rib roast will continue to rise to 130)...
Let it sit for HALF AN HOUR.  Let those juices redistribute, and let the temps even out...
THEN, do that HOT FINISH  (and then let it sit another 15 or so).
I promise ya...  It'll flat out rock.
I mean like, beat your fork on the table, roll your eyes,  MMMM MMMM GOOD.

[FLBentRider]

I've done it like Hal, I think I pulled it at 110F before the rest and the oven.