I cooked my second Prime Rib in my Smokette today. I bought a 6 lb roast at a Fresh Market store that recently opened up. They have a very nice meat counter. I took some minced garlic and some fresh rosemary leaves and heated them in some olive oil to release the flavors and coated the PR with that. Then I sprinkled on a seasoning mix that we buy from a restaurant in Michigan that specializes in PR.

I put it into the Smokette at noon at 225 degrees. I tossed some rosemary and garlic in the firebox but left out the wood (my wife is complaining that everything I cook tastes like smoke... go figure... ) By about 3:30 it was at 140 internal. At this point, I lowered the Smokette temp to 140 and let it hold until 6:30. Then I gave it a quick roll on a hot grill for some additional color and then let it sit under a tent of foil while I prepared the veggie.

For the veggie, I took some fresh asparagus and coated it in olive oil and garlic and seasoned it with salt and pepper. Then I grilled it for about 8 minutes, turning a couple of times. It was great, as well!

Well! Ron was it fit'in? Sure sounds good, Was there any pink left in the middle? I would have used one ounce of wood for our use here in Cedar Key but understand your problem as I like more smoke than does my wife.

smokemullet

It was still very pink in the middle! The last one I made I stopped at 130 and held it, and it was a little too red for my wife, so I took this one a little higher in temp. It was so moist and tender that I really didn't notice that it was cooked more than I usually like.

Here's a picture...
Prime Rib Pic