Prime Rib was on sale today and since I have been wanting to smoke one lately but havent pulled the trigger, I thought this would be a good time. I have never made one of these but feel that I can competently prepare one thanks to all of yall here on smf. It also happens to be for a celebratory dinner, and rather than take the girlfriend out for an expensive dinner, I figured I would spend half as much for a prime rib that I'll be eating all weekend and hopefully will beat the restaurant meal anyways. Some preliminary pictures: The butcher was a sf giants fan, and brought up the series as he saw my rangers hat, but the meat looked so good that I forgave him for the error of his ways... the bones were attached but there was a cut between the bone and the meat, I'm not sure why they do it but here is what i mean: Thanks to Bearcarver for dry rub recipe and worcestershire tip. Made one modification, and used Lawry's instead of kosher salt. All rubbed and ready...back into the fridge for a couple hours since I am doing this today, plan to start the smoke very soon. Will continue with more qview, any tips from you veterans of the smoke are more than welcome. I am planning on having a drip pan underneath to make the au jus, and will probably pour in a cup of red wine or so as a starter. For wood I will use some cherry and a bit of hickory. Thanks for reading! And thanks for sharing all your experiences - that's what allows someone like me who has never smoked prime rib to confidently undertake the challenge. Stay tuned!