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Set smoker to 250 deg. Look for a internal temp of 130 deg. Use hickory or some fruit wood in smoker, rub rib roast with olive oil and Montreal steak season. This 5lb ribeye roast took about three hours to cook.
Plum Crazy when I told my wife I saw someone successfully do a prime rib smoke and showed her the rub you used she started getting giddy. Montreal is her favorite seasoning and the main one I use on my steaks on the grill!