Recipe submitted by SparkPeople user ROGTAYMOM.

I have used Worcestershire, Mustard, or Olive oil as a base coating to get the dry rub to stick to the meat. I really can’t that I like one over the other since I really don’t taste much of a difference. I also add fresh rosemary over the top of the dry rub. Once everything is seasoned I use a sheet pan with a cooling rack or a roasting pan with a rack to put the prime rib on and then it all goes into the refrigerator uncovered for at least overnight and up to 24 hours. On the day of the cook I put the cold prime rib in the cold smoker with a combination of hickory, pecan, or oak and cherry wood ( I like the red color the cherry adds to the meat). I set my smoker to run at 200 to 225 degrees and set my wireless thermometer for 110 degrees. The reason I use the cold meat in a cold smoker is so that the meat has the most time in the smoke as possible. Once the internal temp of the meat hits 110 degrees I pull it out of the smoker. Now is where things can get changed up. I sometimes finish the meat in the oven with a quick sear under the broiler, or I finish the meat on the grill with a quick reverse sear. Just remember that you only have a 15 to 20 degree window to work with while doing either method. I like my prime rib to be medium rare (130 to 135 degrees internal temp.). You also need to remember that you will get a carry over cook of 5 to 10 degrees while the prime rib is resting. Now what happens if you have made a really nice looking Prime rib but it finished way to early or you have to take it someplace for dinner? Just stick it in a pre warmed ice chest and close the lid. You can hold it for 4 to 6 hours and it will still be nice and hot for dinner.