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My dream one day it to be a grill master. So yesterday I smoked my first bone-in rib roast. It turned out really well but I found out that I am not a prime-rib guy. I rather just have a rib-eye steak charred. I feel prime-rib just doesn't get seasoned enough after the bark.
ColumbusDawg please let me know what I need to do.

220-250 in my Akorn for about 3 hours. It was perfect medium, you could cut it with a fork it was so tender.

i'm so hungry, i love bbq

I love BBQ too!

What kind of wood did you smoke with? Chunks or chips? How long did you soak them in water?

Just a few questions to start off with . Looks awesome though!

I used hickory chunks that I soaked the for about 10 minutes because I forgot to soak them overnight. (yes I know that was a mistake)

What I learned.

Soak wood chunks longer, at least 2-3 hours

more wood chunks, I only used 4 chunks and it seems that only lasted for 10-20 mins, rookie mistake

I used sea salt but should have used coarse salt, (didn't have any on hand)

About a roast not getting seasoned through enough: do you mean the salt doesn't permeate through or other herbs/seasonings?

What I've found helpful when cooking roasts is to salt it a day ahead of time. It takes a bit of extra work but the end result turns out better.

The whole process goes something like this:

- Salt the roast a day in advance, wrap in plastic wrap, put in refrigerator

(Next day)

- Preheat oven to 250 Fahrenheit
- Sear roast in a stainless steel or cast iron pan on high heat, 3-5 minutes per side
- Add any herbs, black pepper, minced garlic, etc. that you like. No salt-- the meat is already salted through.
- Bake in oven until desired doneness

I'm not really sure how much of this really transfers over to smoking though. The salting ahead of time may still be helpful.

Cool! I did a 9.9lb boneless prime rib on my ugly drum smoker yesterday. I went boneless because the price/lb was the same, and I was spending close to 100 dollars. Rubbed it with coarse salt and pepper, cumin, garlic powder and onion powder, then wrapped in foil 24hrs before it went on the smoker. Had a hard time keeping the temp below 250 for some reason, but I left it on until the internal temp was 130 (about 4hrs).. Then rested for 30m before carving. Allowing the meat to rest is huge...it allows the juices to disperse through the meat rather than end up on your cutting board. Came out a beautifully moist and tender medium rare (had to put a couple slices in the skillet for my wife and niece who don't appreciate the pink/red). I used a couple fist sized chunks of hickory wood on top of the charcoal basket.

As far as seasoning penetrating the roast, outside of inserting a few garlic cloves, you don't really want that with a prime rib. The smoke and rub flavored bark and the natural goodness of a top notch cut of beef can't be improved upon like traditional smoking meats such as brisket, ribs and pork butts.

Good luck on becoming a grill master!

The reality is you areally aren't going to be able to "flavor" the interior of any roast. Some people like to insert garlic cloves, or inject but to me that allows juice to escape.

For a more flavorful roast, skip the bone. Then you can season more meat and not be seasoning bone that you are going to cut off. Then at least both edges get seasoned rather than just the top. Also, be liberal with the salt. It's hard to use too much since people can cut a little away before they eat, plus, much sweats away as the meat cooks.

Also, no bone gives a more even cook. The bone side is always going to finish first since the bone heats up.

The key to smoking is a good build up of smoke in the first 30-40 minutes. That is when the meat gets flavored, so do indeed soak your chunks at least a few hours ahead. I don't think all night is necessary.

The chunks help with a longer slow smoke. Don't be afraid to use chips. You can soak them faster and will smoke up quicker. I use a lot of them along with a good number of chunks over a real wood charcoal....no formed bricks. Use real charcoal.

Also....prime rib is traditionally served with a Au jus to pour over the actual cut steaks. A little creamed horseradish as well.

Peen hit on most of what I was going to say. I think not soaking long enough hurt as the wood probably burnt up right away. 2-3 hours of soaking is sufficient.

Another excellent point brought up too is only use natural lump hardwood charcoal. Most egg style grills specify this, but never use briquettes.

Something else you can try is smoke it at a really low temp for an hour. I've never done that with prime rib but have with brisket with good results. I'm talking like 100 to 125 degrees. Just something I've experimented with.

Looks great!