Smoked Prime Rib - cooking recipe

Ingredients

hickory chips
4 cloves garlic, minced
1 tablespoon salt
2 tablespoons fresh coarse ground black pepper
1 tablespoon dried rosemary
1 teaspoon dried thyme
6 lbs beef rib roast
1 1/2 cups dry red wine
1 1/2 cups red wine vinegar
1/2 cup olive oil

Preparation

Soak wood chips in a container of water for 1 hour.
In a small bowl, add the garlic, salt, pepper, rosemary, and thyme; stir to combine.
Rub this mixture evenly over the beef roast.
In a bowl, add the red wine, red wine vinegar, and olive oil; stir to mix and set aside.
Prepare a charcoal fire in a smoker; let burn for 15-20 minutes.
Drain the hickory wood chips.
Place the chips on the coals.
Place the water pan in the smoker; add water to just below the fill line.
Put the beef roast in the center of the lower food rack.
Slowly pour the wine mixture over the beef roast.
Cook the roast, covered, for 6 hours or until meat thermometer registers 145 degrees (medium-rare).
Add more water to depth of fill line if necessary.
Remove roast from smoker and let rest for 15 minutes before slicing.