Marinade Paste:

In a deep wide mouthed container, combine the olive oil, garlic, Worcestershire sauce, kosher salt and coarsely ground black pepper. Using a hand blender, blend until mixture is smooth. Cover and refrigerate until needed or for up to 2-3 days. Makes about 2 cups.

Prime Rib:

In a large roasting pan, place the prime rib and rub with about 1 ½ cups of Marinade Paste, pressing the mixture into the meat. Be sure to rub it all over. Cover pan with plastic wrap and refrigerate for 24 hours to allow the garlic and Worcestershire sauce flavors to infuse into the meat.

Set up your Bradley Smoker according to manufacturer’s instructions and set smoker temperature to 200ºF.

Line the bottom of the Jerky Rack with fresh rosemary. Note: This will add a delicious flavor to the prime rib as it smokes.

Remove prime rib from refrigerator and place bone side down on top of the rosemary on the Jerky Rack. Using the remaining ½ cup of marinade paste, rub the prime rib all over with it to add a fresh boost of flavor.

To Smoke:

Take the fat cap(s) of beef and score it in a diamond pattern about a ¼-inch deep on both sides. Place cap(s) on the top of the prime rib as this will help keep the prime rib moist and juicy. Top with a bit of kosher salt.

Place prime rib into the smoker. Insert a thermometer probe into the center of the prime rib, making sure that it is not touching any bone, and set the temperature to your desired internal doneness.

Note: I personally like to smoke my prime rib to an internal temperature of 135ºF (rare), then let it rest for 10-15 minutes, which ends up making it a perfect medium-rare doneness.
Smoke prime rib for approximately 3-4 hours. After its first phase of smoking, remove cap of fat allowing the prime rib to get some colour on the top, and then smoke for an additional 2-3 hours.

Note: I personally like to increase the smoker’s temperature up to 235ºF for the last 2-3 hours of smoking to allow the prime rib to form a crispy bark.
When desired internal temperature is reached, remove the prime rib from the smoker and allow to rest for 10-15 minutes. Some like to tent it with aluminum foil but prime rib tends to get sweaty and too moist on the outside therefore to keep it nice and dry but still warm, lay a few clean kitchen towels over top. These towels will help absorb any excess moisture while keeping the heat in.