Prime Rib Dry Rub Place the prime rib on a baking sheet or  in a baking dish and sprinkle the dry rub over, using one half for each  side. Massage the dry rub into place and roll the edges in the excess  that is on the baking sheet to coat the entire surface of your roast.

Smoking The Prime Rib Prepare your smoker. Place the wood pellets/chips in your tray, and preheat the smoker to 225°F (107°C) according to the manufacturer instructions. *I like hickory and oak for prime rib, followed by maple, pecan, or walnut. Fruit trees like cherry or apple are also nice.

Transfer the rubbed prime rib roast to the smoker rack (bone side down for a standing rib roast) in your preheated smoker. Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib).

When the roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your smoker and allow it to rest  tented with foil for at least 30 minutes before  serving.