Reply to "PICS -- Sunday Dinner Prime Rib"

I followed the instructions in this thread to smoke a 5 lb. prime rib roast yesterday. I used the Santa Maria Rub recipe I found in another thread, but used smoked paprika instead of the regular stuff. I also added 1/2 tsp of crushed red pepper flakes to give it an extra bit of heat. Finishing it off in a 500 degree oven made the house smell great. Everybody was drooling.

Between the smoker and the oven, I FTC'd it for a couple of hours. There was considerable juice gathered in the foil. I poured it in a bowl so I could nuke it for 30 seconds or so to pour all over the sliced meat before I brought it to the table. It looked great, smelled awesome, and tasted fantastic. 4 of us had no problems eating the whole thing. I would have included a picture, but by the time I thought about it we'd eaten it all.