Lessons learned. I probably have done more prime rib on the smoker than anything else. I always do two. My wife is a distributor for Pepperidge Farm. As a consequence she is in all the local grocery stores regularly and knows all the store and dept managers. She provides the meat departments with bulk stuffing for when they do stuffed pork chops etc. So she knows all the butchers and who has the best meat and whats on sale when.
She always makes sure to grease them with some free Milano's and other goodies when she delivers their orders. This has paid big divedends over the years. We get top shelf prime rib from one of the best markets in town. They will sometimes give her the sale price when they are not on sale. I always buy 7 to 8 pounders and like I mentioned I do two at a time.
I build my fire by using red oak and then add apple or cherry along the way. Very carefull not to over do it on the smoke I am really after the flavor of the meat. I use a English Prime Rib Rub that is suttle but you still know it's there. Very good. I rub them the night before and close them up in the oven cooking bags with a quartered onion thrown in. I like the oven cooking bags because you can close them up without the bag actually coming in contact with the meat. This way when you pull the meat out of the bag you don't leave most of the rub attached to the bag or plastic wrap.
Once the fire is going and the temp has leveled out between 230 and 240 on they go. I always do Dutch's beans when I do prime rib. I place the beans under the cooking grate holding the prime rib so the beans catch all the drippings.
I bring the meat temp to about 132 and pull them off and wrap in towels and put in the cooler for at least a half hour sometimes up to a hour. Gives you time to prepeare more side dishes or just have another beer
Prime rib is simply the best.