Prime rib, I wish it was what's for dinner
My wife and I take a week off in February every year. The winter is when the Hamptons really quiet down and we feel like the town belongs to us alone. Our first night there is usually our big blow out feast with cocktails and fine dining. I smoked this prime rib for us last winter when we got there.
I rubbed it down with mustard and topped that with some salt, pepper, garlic and that's about it. I cooked this hot, around 325 or so for a while and took it off juicy and redd-ish on the inside. I mainly used oak for this bad boy, with a little apple and hickory towards the end. Yum.