• 1 Rib Roast (4-5 ribs or about 7-8 lbs)
• Prime Rib Rub ,shake on generously then rub into meat. ( amount determined by roast size)

Directions

1. Ask the butcher for the small end of the Prime.
2. Season well on all sides with JSGS Prime Rib Rub , Rub in well.
3. Place Roast bone side down in a hot pre-heated oven at 450 degrees for 15 minutes.
4. Reduce the oven temperature to 250 degrees and cook about 20 to 30 minutes per pound.
5. Test the beef with a meat thermometer in the thickest part of the roast (center of the eye) being careful not to touch the bone. Remove the roast when the internal temperature reaches 130 degrees for rare, 140 for medium rare or 150 degrees for medium.

Cover the roast loosely with aluminum foil and let sit for 1/2 hour.

The internal roast temperature will continue to rise about 5 degrees even after the oven is off.

• 7-8 lb Prime Rib Roast
• Prime Rib Rub ( amount determined by roast size)
• 2 tsp Smoky Mesquite salt
• 2 oz Apple Wood or favorite

Directions
Season Prime Rib Roast with JSGS Prime Rib Rub on all sides, Sprinkle lightly with Smoky Mesquite Salt on all sides. Place Roast in Smoker.

Add Apple Wood or your favorite wood according to mfg. instructions.

Smoke @ 225 degrees for 4-6 hrs (depending on desired doneness)

Increase smoking times for medium or medium well. Enjoy!

• Prime Rib leftovers
• 1 Tbl Smoky Jalapeno Rub
• Green Onion Chopped
• Tomato Chopped
• Shredded Cheddar Cheese
• Shredded Lettuce
• Taco Shells (pre-cooked in box)
• Salsa

Directions
De-bone and remove fat from roast, start at 1" from edge of roast place 2 forks in meat and pull away from each other forming shreds of meat (or slice thin) place in pot sprinkle with 1Tbl Smoky Jalapeno Rub, 2-3 tbl water (to keep moist) cover, heat slow till warm throughout.

Turn oven on 300 degrees, place taco shells on oven rack, heat 5-6 minutes.

Remove shells; fill with shredded Prime Rib meat, cheese, onion, lettuce, tomato, salsa to taste. Enjoy!