Prime Rib

• 1 well-marbled 3-rib standing rib roast (about 7 pounds)
• 1 recipe Beef Injection and Marinade (page 21)
• Kosher salt or sea salt, to taste
• Coarsely ground black pepper, to taste
• 1 1/2 tablespoons onion powder
• 1 1/2 tablespoons garlic powder

1. Pat the roast dry with paper towels or a clean kitchen towel.
2. Place the roast in an aluminum roasting pan, and inject it all over with the beef injection.
3. Refrigerate for at least 6 hours, or overnight for the best results.
4. When you are ready to cook the roast, heat a smoker to 250 F.
5. Take the roast out of the pan, and rub the salt, pepper, onion powder, and garlic powder all over it.
6. Put it back in the pan, and put the pan in the smoker.
7. Cook for 5 hours or until the internal temperature reaches 155 F at the center of the roast.
8. Take the roast out of the smoker.
9. Put it in a clean roasting pan and cover it with aluminum foil.
10. Wrap the pan in a blanket.
11. Let it rest at room temperature for 1 hour.
12. Unwrap the pan and transfer the roast to a cutting board, reserving the drippings.
13. In a medium saucepan over medium heat, allow the drippings to simmer for a couple of minutes.
14. Pour the heated drippings over the roast.
15. Carve it, and serve immediately.

well, recipe beef injection, kosher salt, ground black pepper, onion powder, garlic

Taken from www.epicurious.com/recipes/food/views/prime-rib-378531 (may not work)