when I did the all I got was a blue square with a question mark?
[img]http://s1259.photobucket.com/user/second-sight/media/photo-9_zps7ef60f89.jpg.html
http://s1259.photobucket.com/user/second-sight/media/photo-9_zps7ef60f89.jpg.html
anyway, I take the prime rib and rub it good with olive oil, then rub it liberally with worcestershire sauce, I started using the browning sauce linked in this post, rub it with fresh ground pepper and fresh ground sea salt. (never use iodized salt)
I dial the smoker in at about 280, it will only take 2 1/2-3 hours (thats a bonus compared to a 10-12 hour cook) I personally cook it to a internal temp of 135, some people prefer 125. Pull it off the smoker wrap it and let it rest for 15-20 minutes.
They have turned out great every time. The other bonus with the meat rare is you can reheat left overs for a couple days and they taste just as good as when they first came off the smoker, it doesn't over cook while reheating.
one time before I cooked a piece, I cut out the bones and cut all the fat off and then tied it with butchers string?
it was very good as well