With the smoker preheated to 225 degrees, cook the roast with lite smoke using apple or cherry, until the interior temperature reaches 125 for rare, 130 for medium rare, or to 135 or 140 for medium. Allow the roast to rest, covered with a sheet of foil, for 20 to 30 minutes before serving.
 
 Cooking in the oven

Preheat the oven to 450 degrees and place the prime rib in for 15 min. Reduce the heat to 325 and cook to desired temperature.

 Bacon Breakfast Fatty

I have done this recipe a number of times and it is always a big hit!
It was also a big hit with Mike Sando of ESPN!


I start by cooking up some diced potatoes, Hatch green chilies, and  onions. Then add cheese to the mix.

Using 10-12 slices of bacon, weave a "place-mat".



Using sausage or groud beef, roll it out into a flat square over some wax paper


Add your ingredients on top of the sausage and roll it up.


 
Then roll the Bacon weave around it

 
Cook over indirect heat @ 225 until internal temp is 165 or better.
Slice and enjoy!



BBQ Sauce

This is not your traditional BBQ sauce, but it is one of my favorites. It is a traditional  Carolina mustard sauce, that goes well with pulled pork and can be found at all of my home barbeques!

• 2 tablespoons vegetable oil
• 1/2 C minced onions
• 1 C yellow mustard
• 1/2 C lemon juice
• 1/4 C brown sugar
• 1/4 C white vinegar
• 1 teaspoon celery seeds
• 1 teaspoon salt

  Heat the oil, add onions and saute until cooked about 3-4 min. Add the rest of the ingredients, bring to a boil then reduce the heat and simmer for about 20 min. 
  
  
  BBQ Rub Recipe
  
  This is a rub recipe I have used a number of times. It is great for all cuts of meat.
  
  

• 1/2 C Brown Sugar
• 1/2 C Cane Sugar
• 1/2 C Garlic Salt
• 1/2 C Onion salt
• 3 tablespoon salt
• 1 tablespoon celery salt
• 1/4 C chili powder
• 1/4 C smoke spanish paprika
• 1/4 C ground hatch chili
• 3 tablespoons black pepper
• 1 tablespoon cayenne
• 2 teaspoons MSG
• 1/2 teaspoon allspice
• 1/2 teaspoon oregano
• 1/2 teaspoon savory

   
  
  How to set up your grill for indirect cooking
  
  
  Charcoal Grills – Light approximately one full chimney of charcoal until a light coating of ash covers all the coals.  Equally distribute the hot coals to either side of your grill leaving about a space in the middle of coals for a drip pan. For added smoke flavor, you can add wood chunks to the coals.  I  recommend Apple or Cherry wood for pork, and Hickory, Oak or Pecan for beef.  After placing the wood chunk on the coals, replace the lid on the grill and use the air vents on the lid and bottom of the grill to control the temperature between 225-250 Deg.

  Gas Grills – Light one burner on your grill, either on the far left or right side, and set to high, and leave all other burners off.  Place a drip pan under the grates that are not lit to catch the grease.  For added smoke flavor, soak wood chips in water for 15-20 min and place the wood chips on a sheet of aluminum foil and fold the foil into a pouch.  Using a knife poke a few holes into the foil for the smoke to escape, and place the pouch directly over the hot burner and set the temperature between 225-250 Deg.