Well, the other day my buddy came over and dropped a prime rib and asked me to smoke it. Thank god all of you on here have posted so much information cause I am still new to all this. Especially Bearcarver...thank you sir. So i scored through the fat in diamond pattern. Then I cooked down some balsamic and worcestershire sauce to thicken it up a little. Let it cool down and slathered it all over the meat. Then I put the simple rub of sea salt, black pepper, onion/garlic powder, and cayenne powder. I wrapped it up in plastic and put her in the fridge from 1400 til 0930 the next morning. Preheated my MES to 240 and kept it there entire time. I used the Jack Daniels wood chips because they have an AMAZING aroma. My friend requested it a little less rare than most people do it so I cooked it til it was 144 internal, took 5.5 hours. Took it off and wrapped it in foil for one hour and sliced it up. Was 148 before i sliced it. Blew my socks off.