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We go to a little hole in the wall steak house (Colorado's)
which has the best prime rib I have ever ate anywhere
It is hickory smoked and that is all I know about the prep
can anyone out there give me any suggestions on how to smoke a standing rib rost (that is all I can find localy so it is not realy Prime rib ) but is usda choice and it is a three bone approx 6 lbs
I thought a simple rub with Herbs deprovince and olive oil with a little salt and pepper then 2 fist sized chunks of hickory and maybe 225-250 dome temp for around 4 hours or 135 internal to get it medium rare and a 15 minute rest before I cut it.
and I would also like to know how to do the Au juis (sp)
please help if you can