A real holiday treat, prime rib is especially delicious when smoked with cherry or pecan wood. Since a crust that one likes on brisket is not necessary with this cut of beef, I recommend smoking it in a roasting or aluminum pan in order to capture all the juices possible.
Your prime rib is done when it reaches an internal temp of 130 F. It will be medium rare, but the 2 outside slices will be medium.
This dish can be smoked by using indirect heat on a large grill, or in a traditional smoker. Use a combination of charcoal and wood, or only wood.
sharp carving knife