Smoked prime rib?

Originally Posted by 8lug

I've had excellant results smoking at 225-250 until internal temp reachs 118. take it off and rest it under foil until it reachs 125.00. then put in back into a hot smoker (500 degrees)for about 5-10 min to crust up. its my modified alton brown method.

+1 on the above! I do same on my Weber Smoky Mountain. Just be triple sure to get temp correct. This cut can overlook quickly towards the end. Best part is the RA - lots of smoky bark. If you can get your taster to part with some, makes an AWESOME smoky gravy!

Let us know how it comes out - happy holidays!