Had a 6# prime rib for Easter dinner that I smoked with hickory at 225*. It was AWESOME. The prime rib with the EVOO, spice rub, and Johnny's au jus: What a beautiful cut of meat: Rubbed and resting: 2 hours in, around 100*: Pulled at 120 and foiled, put in the cooler: Sliced...look at the juices!!! Plated with homemade mac & cheese, fresh asparagus, and rolls: This was my first smoked prime rib, and it was incredible. The smoke flavor in the beef was unreal. I have 3 in the freezer, and can't wait to do my next one! Thanks for looking at my Easter dinner.