Prime Rib for the New Year

[r2 builders]

Planning to smoke a PR on Saturday.
Going to use the Recipe and instructions from BearCarver'early post.
Using a Masterbuilt propane Smoker.

I could use some info.
It's just my wife and I so I am not sure what size I should get.

Is there more info on the recipes and steps that has been updated?

The bone on or off seems to be a matter of opinion so I will try bone on.

I think I have the IT sorted out.

Planning on using apple or cherry wood.

Is there an estimate on time per pound or is it all on the IT?

Any other info would be appreciated.

I will try to not blow myself up this time. : )

 

[dirtsailor2003]

A two to three bone would be big enough for two. But I'd recommend getting a 4-6 bone so you have some great leftovers.

With prime rib it's all about IT and it's more about thickness not weight. Depending on cooking temp figure 3-4 hours with resting time.

I'd use cherry. Apple Is great but not robust enough for beef.

Smash taters (not mashed) and cider braised Brussels sprouts make great sides.

Make a batch of Chef JJ's Au jus. We sub the red wine with a good Porter or stout beer.

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

[SmokinAl]

It's just my wife & myself too.

We usually get a 2 bone roast & split one bone one night & have the second piece the next night.

Al

 

[r2 builders]

Thanks Al and Dirtsailor for the input.

I ordered a 4 bone prime rib bone on not tied.(left overs for sure)
I was going to just use SPOG and garlic oil for a rub.
Should I cross hatch cut it then rub or not cross hatch at all?
Going to use cherry wood chunks.
Any magic to cutting off the ribs?
Am I ok just setting PR on the rack in the smoker?
Any other thoughts?
Using a upright 2 door propane Smoker.
Sorry if I am asking too many questions this a first time smoke for me.