Prime rib is a cut of beef that is often served at weddings or other upscale gatherings. Prime rib generally has a lot of marbling through the meat, which makes for even fat distribution during cooking. Some people prefer to sear a prime rib on high heat and then finish it in the oven, while others prefer to roast prime rib from the start. Cooking your prime rib in a smoker is another way to prepare it that also gives you the flavor of the smoke on top of the meat.
Season your prime rib with either a dry rub or wet marinade of your choice. Choose an Asian theme, bold barbecue, or just some salt and pepper.
Add wood chips or wood to your smoker according to the instructions. Turn the smoker "On" and wait for the smoke.
Insert a remote digital thermometer in the meat and lay the prime rib with the bone-side down on top of the grate. Close the lid quickly, so that smoke does not escape.
Leave the prime rib in the smoker for about 15 to 20 minutes per lb. at 265 degrees Fahrenheit.
Look at the thermometer periodically, so you don’t leave it in too long. Rare is 130 degrees Fahrenheit; medium rare is 140 degrees Fahrenheit; and medium is 150 degrees Fahrenheit. Remove the prime rib when the temperature is still 5 to 10 degrees below what you want, because it will continue to cook.
Cover the meat with aluminum foil and let it stand for 10 to 20 minutes. Remove the ribs and slice the prime rib into thin, ½-inch slices to serve.