COOK IT.
First, peel the fat cap away from the rib loin.
Next, use a boning knife to “french” the prime rib: Slice the meat off the bones and scrape the remaining meat and fat off using the back of your knife.
Once your rib loin is frenched, truss between each bone using butcher's twine.
Once your prime rib is trussed, rub it with olive oil, then season with Pit Boss Prime Beef Rub on all sides.
Preheat your Pit Boss Grill to 250°F.
Once your smoker is preheated, place the rib loin on the center rack of the grill and cook to an internal temperature of 115°F.
When your rib loin has reached the correct internal temperature, rest at room temperature for 1 to 1 1/2 hours.
Then, carefully carve the bones off the loin and slice into portions as thick as you’d like.
Enjoy with friends and family!