Choose a prime rib roast with good marbling
Trim excess fat, leaving a thin fat cap
Season generously with salt, black pepper, and any preferred rub
Let the roast sit at room temperature for 1 to 2 hours
Preheat the smoker to 225°F to 250°F
Use wood such as oak, hickory, cherry, or pecan
Place the roast bone-side down if bones are attached
Insert a meat thermometer into the thickest part of the roast
Smoke until the internal temperature reaches 120°F to 125°F for rare
Smoke until the internal temperature reaches 130°F to 135°F for medium-rare
Remove the roast from the smoker
Rest the roast loosely covered with foil for 20 to 30 minutes
Slice against the grain
Serve immediately