First Prime Rib on Smokette Cook Shack Smoker

Whenever I smoke a prime rib, I always leave the ribs on. I feel it helps the flavor overall of the roast. Plus it lets me get all caveman-like on the ribs the day after.

If your butcher did not cut and tie the roast for you, just cut between the ribs and the roast until there is just a small amount still attached. Then tie the ribs back onto the roast. This makes for easy seperation once the roast is ready to slice.

I smoke mine at 250-275. At these temps, it should take approx. 12-15 minutes per pound. Cook until to an internal temp of 125. When it hits that, pull the roast and give it a good thirty minute rest under some foil. Should be good to go.

Enjoy!

Thanks so much John! It is in the smoker right now! We will see what happens!
Mark

While you are waiting,check the FIND at page top.

There are a lot of good rib roast threads,built around Smokettes.

Stuart,the President of CS has one for the Smokette that has beed a standard for years.

Not that John's isn't excellent.