And when you’ve learned how to make easy prime rib that looks and tastes fantastic, you don’t need to overdo the rest of the ...

To see if your prime rib is done, test with a meat thermometer. Rare will be 115 degrees, medium-rare is 120 degrees, and medium is 130 degrees. Prime rib is called a "standing" roast because of ...

(I set timers for every 45 minutes to double-check) I smoke to an internal temperature of 120-140 degrees for medium-rare. Next, turn the heat off your smoker and allow the roast to rest for about an ...

The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib. Snip the tied bones off the roast, slice and serve.