Maple-Smoked Prime Rib
This roast recipe is easy to prepare, smoked with the unique taste of maple wood chips. This can be done on any smoker or grill that can maintain the temperature between 200 degrees F and 250 degrees F. I use an electric chest-type smoker with digital controls and a meat temperature probe.
Your butcher will separate and tie the bones for you upon request.
Insert an oven-proof meat thermometer into the leanest part of the meat near the center and not touching bone or fat.
If you prefer a medium-rare or medium roast, adjust your meat temperatures and times accordingly.
I add wood chips only during the first half of the cooking time.
You'll find that cooking this slow, will result in losing almost no juices.