Alright, so I haven't had a chance to smoke a prime rib yet, so what better time to try the first one than Christmas dinner?!
I got a 10# rib roast at the butcher yesterday, and he cut off the bones and tied them back on. My first big question is whether or not I should smoke it with bone-on or cut the twine and remove the bones before smoking? My thought is to take the bones off (and use them elsewhere to flavor some vegetable soup or something along those lines), because without the bones, there is more surface area for smoke penetration - otherwise, if I leave the bones on, the bones will get the smokiness, but they are going to be removed before serving. Any thoughts on smoking the rib roast bone-in or boneless?