Bill, here's the recipe.......If you have a taste for heavily peppered meat, than you'll love this......We found it way too much for our taste and wound up scraping most of the pepper off.....The prime rib cooked to a nice medium to medium rare color ....Since there wasn't any wood selection for the cook, we used apple for the first try...I guess then , we will find another recipe with less pepper.......I did a rump roast the other day,and used only a good amount of Lowery's seasoned salt and smoked it the same way as the prime rib.....That hit the spot .....

Few things are better than a good Prime Rib. This standing rib roast is smoked for several hours and has the great flavor of the prime rib mixed with a mellow smokiness.
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients:

* 1 4 to 6 pound standing rib roast
* 1/2 cup cracked peppercorns
* 1/4 cup olive oil
* 1 tablespoon granulated garlic

Preparation:
Prepare smoker for a 3 hour smoke at 225 degree F. to 250 degree F. Take the roast and trim any lose fat, but leave all the attached fat. Rub with olive oil over the entire surface. Sprinkle with garlic and pepper making a heavy and even coating of the pepper. Place the roast in the smoker, fat side up and smoke until the thickest part reaches 125 degrees F. Should take about 2 to 3 hours.

Remove from smoker and loosely cover with aluminum foil. Let rest in a warm place for about 20 to 30 minutes. Carve and serve. This is a great one to carve right at the table.