Remove the Prime Rib from the plastic wrap or butchers paper.
Remove the Fat Cap and Silver Skin to expose the Meat
I Recommend that you tie it up with Butchers Twine. We did not and it was a mistake on my part.
Damp dry with a paper towel and Generously season with the SPG Seasoning, Wrap in plastic wrap and return to the Refrigerator to salt brine. (Preferable 8-12 hours at least)
After it has Salt Brined, Remove from the refrigerator and allow it to come up to room temperature for at least 1.0-hr.
Season with your SPG Seasoning
Light the Charcoal and Preheat the Grill to 295-300°
Place the Thermowork Signals probe in the center of the Prime Rib Roast and set the Alarm for 118°
Place the Prime Rib in the smoker With the Fat/Bones towards the heat.
Smoke/Cook until you reach an internal temperature of 118°. (for a 2-bone roast roughly 2 hours & a 3-bone roast roughly 3 hours) But go by the temperature of the probe instead of the time.
When the Prime Rib reaches the internal temperature of 118° remove and let it rest. Because you have been Smoking it Hot & Fast do not place in a cooler or hot box.
Allow it to rest for about 10-minutes
As soon as you can safely handle the Prime Rib. Slice, Serve and Enjoy
Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.
