Spring is here and though I don't really need an excuse to smoke, I wanted to try out a prime rib to see how it would turn out.
I started out by seasoning the meat about a day before with kosher salt and seasoned black pepper, I ended up trimming the fat cap to allow the salt and pepper to better penetrate the meat. Then just before smoking, I rubbed the top of the roast liberally with butter, garlic, thyme, and rosemary.
I used 2.25oz of apple wood (Next time I will use less)
Smoked it at 200F until the roast reached an internal temp of 125F. I pulled it off and tented it in foil to rest in an old camp cooler for about an hour.

The cook was a perfect medium-rare, but the smoke flavor was a little strong for my liking. I think next time I will try cutting it back to about an ounce of wood to just give it a slight kiss of smoke.

Have you tried prime rib on a smokintex?
Is there anything that you might do differently?

I really like the way this turned out, just a bit too much smoke.
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ID:	532 The end result!
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ID:	531 I seasoned it the day before (Ended up trimming the fat cap and re-seasoning the top)
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ID:	533 Lots of butter, garlic, rosemary and thyme
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ID:	534 Fresh out of the smoker
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ID:	535 Lola the pit boss, making sure nobody tries to take a peek until it's ready.