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Published on Dec 23, 2013
Yes, it's pricy. But nothing says "special occasion" like prime rib—especially one bathed for several hours in fragrant hickory smoke and cooked at a relatively low temperature to ensure the roast is uniformly pink throughout. If you want to maximize the exposure of the meat to the smoke, substitute a 4- to 5-pound boneless prime rib roast for the bone-in version. Tie it at 1-1/2 inch intervals with butcher's string before roasting.