Smoke Rib Roast

PREHEAT.
Fire up your favorite smoker and preheat to 225 degrees F with your favorite hardwood for beef.
TRIM AND SEASON.
Combine mustard, Worcestershire sauce, and garlic in a small bowl. Slather the entire roast with the mixture then season liberally with salt and pepper.
SMOKE.
Place the seasoned roast on the grill grates of the smoker. Close the lid, and smoke until the meat reaches 120 degrees F for Rare, 125 degrees F for Medium Rare, or 130 degrees F for Medium.
REST.
Remove the roast to a cutting board, cover it with aluminum foil, and rest for 20 minutes. Increase the temperature on your grill to 400 degrees F.
SEAR.
As soon as your smoker reaches 400 degrees F, place the prime rib back on the smoker and smoke until the meat reaches your preferred doneness (130 degrees F for Rare, 135 degrees F for Medium Rare, or 140 degrees F for Medium).
REST AND ENJOY.
Remove the prime rib from the smoker and allow the meat to rest for around 15 minutes before serving.