See the difference???  Meat on right is a cheap piece of PR.  I bought it to show the difference between good and below average.  Buy the best.

Have your Butcher (or do it yourself) cut the bones off and tie them back on with Butcher's Twine.

Nice Meat!!!!! Buy the best cut you can get.  If you skimp on the price, be prepared to not have the BEST Prime Rib when it's finished.

OK, here goes.  That is a very expensive piece of meat, and you can screw it up REALLY easily.   
First, you CAN'T do this without a thermometer in the meat as you smoke it.    Buy one that the cord runs outside your smoker (Equipment) with the temp gauge outside so you can keep your eye on it without opening your smoker.
  Second, I can't tell you how long to smoke it because there are SO many variables.
  1.  The distance the meat is from your firebox.
  2.  The humidity.
  3.  The outside temp.
  And so on.

Roast some Garlic and make a paste with it and some Olive Oil.   Coat the meat with it and add any rub or spices you like. 

Put the meat in an aluminum pan to catch the juices for Yorkshire Pudding!!!!!
 
Smoke it at about 225-250 degrees.  The size doesn't matter.   It doesn't matter how long it takes to smoke, just keep your eye on the meat temp.  Light smoke and use a fruit wood (Apple or Cherry or maybe Oak) for a mild smoke flavor.

Smoking Times
Smoke at 225-250.
Average cooking times per lb.
20 min. per lb. for Rare.
25 min. per Lb. for Medium
30 min. per lb. for Well

These are an average!!!!  So, figure these times when you start and if you are running a little behind, crank the heat to 300.
 

Put the thermometer in the middle of the meat (away from a bone!!!) and take it off at 125 for rare,
135 for medium and 145 for well.
Cover it with foil and let it rest 1/2 hour. 
It will go up another 5-10 degrees as it rests.


 That's it.  Let me know how it comes out.
 Smoke On!!!!!!!!!
 Ed

Prime Rib and Yorkshire Pudding!!!!!

 

Yorkshire Pudding

Although traditionally served with roast beef in England with or instead of potatoes, Yorkshire Pudding is nothing more than a popover.

3/4 cub pre-sifted flour 1/2 teaspoon salt 3 eggs 1/2 cup milk 1/4 cup water 1/2 cup roast beef drippings

1. Preheat oven to 450 degrees F.
2. Onto piece of waxed paper, sift together flour and salt.
3. In mixing bowl, beat eggs, milk and water. Gradually beat in flower; beat until entire surface bubbles.
4. Pour beef drippings into 8 inch square baking pan/dish, put in oven until fat starts to smoke.
5. Pour batter into pan with beef drippings. Bake for 20 minutes or until puffed golden. Cut into squares.