OK, I am ready to give the PR a try. I have been reading through the forum. I ordered the meat and plan on a smoke next weekend. I am going to break one of the golden rules....serve a group without a test run. It looks like the favored rub is salt,pepper and garlic. Maybe some rosemary. My question is, can someone give me some ratios or measurements of each of these spices? I dont have a big assortment of pre-made rubs.
Thanks to everyone!!
Smoke N Italy

Just use a little sea salt, coarse pepper, and minced garlic as you would when preparing any beef roast. Do not rub it heavy like a butt. You can also cut deep slits in the meat and insert pieces of garlic. Put whole garlic and rosemary in the wood box also with a small amount of wood and a piece of lump charcoal. I cook it pretty fast on 250, high as the Smokette will go. That is pretty much how I do it every time and everyone raves. Look at the PR 101 pics and you can get an idea of the small amount of spices on the meat. The taste of prime rib really does stand on it's own very well. Don't overcook or you will be disapointed. 130*F is as high as you want it to get, including the rise when resting. I hope this helps you.

David,

Read PR 101, just a few posts below this one, Stuart posts a recipe there he uses.

I use coarse sea salt (never use table salt) cracked peppercorns, garlic and rosemary. I think it is the standard rub for a Prime Rib. That said, fresh rosemary is best and mince your own garlic. You can use pre-minced garlic but it takes a whole lot more and isn't half as good. Also contrary to what Hippie does, I give it a heavy rub and have been pretty happy with that. I have read recipes that tell you to give it a heavy rub and scrape off the rub before serving. So it's up to you I guess on how thick you apply the rub.

Also, If you get a bone-in standing rib roast. Use a boning knife and separate the meat from the bone partially so you can stuff fresh rosemary and whole garlic between the meat and the bone.

It is also good to let the roast age a day or two in the fridge without plastic wrap or covered with a towel. I know restaurants age them longer, but they have the ability to control the enviroment much better than we do at home. This probably isn't necessary, but probably more of a habit for me.

Another tidbit that you may want to think about, if you apply the rub and refrigerate....do not leave in fridge longer than 24 hours. It will possibly take away from the desired flavors of a rib roast.

All that said, everyone has a favorite rub and desired flavor and I am sure they are all great. So there's my two pesos!

Thanks guys! I had read through several posts including your 101 Smokin. All very helpful. I will let you know how I do. Maybe get some pics to send.
Smoke N Italy