Prime Rib

Prime Rib, Does it get much better?
Take your fork and cut into a slice of prime rib its amazing how tender and juicy it is. As you place it in your mouth your taste buds explode with the flavor. Smoke, salt and spices mingle with the beef to form a culinary experience like no other. It's no wonder prime rib cost so much. I paid $110 dollars for a 18 pound roast around Christmas time. Which is cheap compared to other times I've paid over ten dollars a pound before.
Like most good foods prime rib takes time. Time to prepare, time to cook and time to eat. You begin with preparing the the rub, in prime ribs case the crust.
Crust/rub
2 cups Kosher sea salt
3 T Hi-I-Que rub (or your favorite rub)
4 T Garlic powder
2 T Freshly ground Black pepper
Mix together and add enough water to make a thick paste.
Once the Crust/rub is ready. Take your prime rib roast and trim the fat cap to 1/8 inch thick. Lightly mist roast with apple juice (or water) and add paste in layers to fat cap. Paste should be approx 1/2 inch thick. Wrap meat in plastic wrap and refrigerate overnight.

Preheat your smoker to around 250 degrees.


Place meat on grill and cook for 3 hours. (Mist with apple juice or water every 1/2 hour to keep crust moist.) Then turn your smoker down to smoke setting and smoke for 2 hours. Return smoker to 250 degrees and cook meat until internal temp reaches 125 degrees for Med rare or 145 degrees for med well. When prime reaches desired temp remove from grill and let rest for 15 minutes. Slice and Enjoy.