Cookaholics Bulletin Board

Hello my smokin' friends,

We do a dish at the restaurant that includes smoked prime rib. It's awesome. But, I've never made it, because one of our prep chefs does it on a different shift. How long would you guys smoke it? And, is there a final internal temp you'd recommend?

Amy

I barbeque a prime rib frequently. I get a pretty hot coal circle, and keep feeding it coals when the temp comes down. I use wood chips for a smokey flavor and get the internal to 118, then tent with foil. I go by temp. and not time. I have a little Brinkman smoker, but I've never used it for a rib.