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INGREDIENTS
1 whole prime rib roast (about 5-7 lbs)
Duce's Wild Texas Rub, to season
Freshly cracked black pepper, to season
Olive oil, for coating

INSTRUCTIONS
Preparation:
1. Preheat your smoker to 225°F.
2. Coat the prime rib evenly with olive oil. This helps the rub adhere and creates a beautiful crust.
3. Generously season the prime rib with Duce's Wild Texas Rub and a generous amount of freshly cracked black pepper. Make sure to cover all sides for even flavor.

Smoking:
4. Place the seasoned prime rib directly on the smoker grates, bone-side down if applicable.
5. Insert a meat thermometer into the thickest part of the roast to monitor the internal temperature.
6. Smoke at 250°F for approximately 2.5-3 hours, or until the internal temperature reaches 125°F for medium-rare (adjust time based on desired doneness).

Searing (Optional):
7. To achieve a crustier exterior, preheat a grill or oven to 500°F.
8. Once the prime rib reaches 125°F, sear it on high heat for about 5-10 minutes to form a caramelized crust.

Resting:
9. Remove the prime rib from the smoker and let it rest for 20-30 minutes, loosely tented with aluminum foil. This allows the juices to redistribute and ensures tender, juicy slices.

Serving:
10. Slice the prime rib to your preferred thickness and serve with your favorite sides.
11. Optional: Garnish with fresh herbs for added presentation and aroma.