This is absolutely the finest way to prepare a standing rib roast. Slow cook this meat, with or without the rub and you will be rewarded with the ultimate bbq experience. This one will blow your mind!!

Ingredients:

One Standing Rib Roast (3 to 4 bones)                                                           Kosher Salt                                                                                                         Black Pepper, freshly cracked, of course                                                                 All purpose bbq rub (optional)

Preparation:

Bring smoker up to 225 degrees and add cherry, hickory, or whatever wood you like. While smoker is coming to temp, remove the bone from the roast (easier, have your butcher do it for you), and tie back together with butcher's twine. Let roast sit out for about 45 minututes. Season all sides of the meat with the salt and pepper liberally (above left). If using the rub, reduce the amount of salt.

Place on smoker, indirect heat, bone side down. Place your Maverick probe thermometer into the very center of the roast and set the finish temp for 128 for rare, 132 for med rare. Please don't cook this meat over 135 degrees. If you must, then just go buy hamburgers and don't waste your money on prime rib.

Remove roast from smoker and let rest for about 15 minutes in foil. Separate bone from roast, slice as thick as you like, and enjoy with a nice smoke cooked baked potato. Serve with meat juices collected.