12-15 Lbs. Prime Rib
2 Tbsp. Kosher salt
2 Tbsp. coarse ground black pepper
Season Prime Rib generously with salt and pepper.
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 325°F-350°F.
Place Prime Rib on cooking grate in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the Prime Rib throughout the cooking process. Rotate and flip every hour. The ideal finished internal temperature is 135°F. About 3-4 hours smoke time.
Remove Prime Rib from smoker and tent with foil. Allow to rest for at least 30 minutes.
Nutrition information per serving: Calories 680; Total fat 60g (Sat. fat 25g; Trans fat 0g); Cholest. 145mg; Sodium 490mg; Total Carb. 0g; Fiber 0g; Total Sugars 0g; Protein 34g; Vit D (0% DV); Calcium (2% DV); Iron (20% DV); Potas. (15%DV)