I will be smoking my first prime rib tomorrow.I have a 5# bone in.I will be rubbing eithier EVOO or worchester sauce and using a rub.Any thought s on which is better to coat with?I was going to smoke with a Hickery / Cherry combo.Do I smoke thru the entire process?Going to pull at 130 and foil and rest.I see some foil wrap and put in a cooler and some tent the foil..Which is better for prime rib?Going to smoke at 225-250.
There are a lot of Great Prime Ribs on these SMF pages.
I will give you my opinions, and two links to my step by step instructions of my two best ever Prime Ribs.
I prefer Worcestershire on Beef, and just some CBP, Garlic powder, Onion powder, and a little sea salt on Prime Rib.
I smoke it all the way to the end.
Hickory/Cherry should be Great.
I would say, if it reaches your pulling temp within a half hour to an hour of time to eat, just foil it.
If you have longer than an hour to wait, I would foil, towel, and cooler it.
225˚/250˚ should be fine, but I don't know what smoker you have. If you have good control of the heat, I would stay down at 225˚.
I would also not temp probe until after 3 hours.
My Best ever Prime Rib:
http://www.smokingmeatforums.com/t/99307/prime-rib-best-ever
My New Best Ever Prime Rib:
http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever
Don't forget the Qview,
Bear