1 Prime Rib standing rib roast at room temperature very important
Preheat Smoker Grill to 225 degrees F.
Some smokers may not have an exact 225 degree F. setting, so it is ok to turn smoker temperature up to 250 degrees F. as long as you watch your internal temperature. Do not allow the internal temperature of the smoker grill get above 250 degrees. Remember the idea is to cook low and slow.
In a small bowl, combine garlic, rosemary, salt and pepper. Add olive oil and mix until all ingredients are combined.
Pat the room-temperature prime rib dry with paper towels or napkins. Using your hands, rub the outside of the prime rib roast with the Herb Seasoning Rub (see above Herb Seasoning Rub recipe).
Place the prepared prime rib roast directly on the smoker grill surface with the fat cap up and bone side down. The rib bones are a natural rack: you will not need a metal one. Insert a thermometer probe into the center of the prime rib so you can monitor the internal temperature of the roast while it’s smoking. Now you are ready to close the smoker lid. Estimate a smoking time of 30 minutes per pound of meat. ( ex: A 9-10 pound prime rib roast could take 4.5 -5 hours to smoke) Check your prime rib every hour to make sure the smoker is maintaining the 225 to 250 degree F. cooking temperature and watch the internal meat temperature. Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do).
Start closely monitoring the internal temperature of the prime rib about 45 minutes before the estimated cooking time is due to finish. Remove prime rib from the smoker when the roast reaches an internal temperature of 120 degrees F. (or 5 degrees lower than your desired temperature. Ex: If you prefer Medium Rare instead of Rare, then remove prime rib when internal temperature reaches 125 degrees). See internal temperature chart to determine Prime Rib Roast Internal Cooking Temperatures for rare, medium-rare, medium, medium-well and well-done.
Smoked Prime Rib Recipe https://whatscookingamerica.net/smoked-prime-rib.htm