Had a fantastic time smoking a melt-in-your- mouth Prime Rib last weekend. Here's what I did:
Purchased a 3-bone Prime Rib from a local butcher. Came out to around 5 pounds.
Marinated it overnight with Adolph's meat marinade and worcherstershire.
In the morning, I just dried off the marinade (no rinse) and rubbed it with a healthy dose of ground black pepper, onion powder and garlic powder (no salt so it wont pull out the juices).
Slapped that puppy on the smoker at 260 degrees and added boiling beef broth with bay leaves and a few allspice "corns" in the water pan
I then smoked it until I reached an internal temperature of 120 degrees (about 2 1/2 hours or so). I then pulled it off and loosely wrapped it in tin foil to relax.
While sitting, the internal temp continued to raise and I cut into it at around 125 degrees or so.
This meat absoultely melts in your mouth! and was soooo flavorful! A little horseradish and some au jus and we had ourselves a wonderful evening.
Give it a shot and just monitor the internal temperature.....You can't go wrong!