To smoke or not to smoke. That is the question.

Plan on doing this Tuesday, Planning to follow this HowtoBBQright video. Going to put it on a pellet smoker until it hits 120 internal.

LINK

Last one I cooked I seasoned with salt and pepper and smoked at 225 until 130. I pulled it from the smoker at 130 and grilled/seared it on high heat on the gas grill for a couple of minutes on each side. It was excellent.

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If direct heat, fat side down.

If indirect heat, fat side up.

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What if you do it on a Weber Smokey Mountain?

Reverse sear

Lowest temp possible in oven, cook to 120-130 internal (your preference).

Get charcoal grill rip roaring hot as possible and sear outside.

You get the grilled flavor, optimal medium rare, and don't set off the smoke detector roasting it at 550 inside

Never been a fan of Prime Rib. Taste like a high dollar piece of ham. Overrated.

I remove the bones (save for later), trim some of the heavy hard fat. Tie it up until it's an even log shape. Cook at 225 on the Weber Smokey mountain over Merrie mesquite until it hits 115 internal.

Then let the prime rib rest with some butter, while I tear down the smoker to get the fire box open and white hot. Then I place the prime rib on the cooking grate and place it right over the coals for about 2 minutes on each side to sear.

Rest then slice

I smoked one on the 26th.

New Braunfels style offset smoker. Pecan. 225 for about 3 hours. Pulled at 130 internal temperature. Finished under the broiler.

Next time, I plan to do a much shorter smoke. It looked incredible but I don't think the cut needs that much smoke. I'm really careful about managing my fire to ensure full combustion, clean smoke. Still, really powerful flavor.