Smoked my first prime rib today. This cut weighed 4 3/4 pounds. I used sea salt, fresh pressed garlic, traeger prime rib rub, and ground peppercorn. The seasoned meat waits to warm up a tad while the smoker is set up. Put the meat in when the smoker reached 230F. Used pecan wood. About halfway through the smoke I put a small pan of beef broth with some Dales in it under the meat. Au Jus This also my first session with the Redi-Check remote thermometer setup. Both probes passed the boiling water test, very accurate!! Pulled and foiled the meat at 135F. Towelled and placed in cooler for an hour. Then...the moment of truth, the first cut! Oh Yeah!! Was juicy and tender!! I WILL do this again!! My trusty assistant was also a happy camper!!