I was thinking of using my Cabela’s electric smoker to finish off a prime rib. I plan to put it in the oven on 500 degrees for awhile to sear the outside, then put it in the smoker on 200 for the rest of the cooking. I’m NOT going to put any wood chips in it at all, just use the smoker as another oven.
Will it work?
It might be a little on the dry side as stuff does when slow cooked by itself.
I would think about using some wood chips if going this route.
Roger 
If you have a water pan in your smoker I would use that as well. A little moisture with the heat will help keep the drier air from pulling moisture out the meat.
put it in a turkey oven bag 
it works great and keeps it moist…
Quote:
put it in a turkey oven bag
GREAT IDEA, thanks
I would agree that is a good idea.
I do it the opposite with cherry wood in the smoker for 2 hrs, then finish in the oven. A good rub, smoke flavor, medium rare and a great texture!
Let us all know when it is done. We’ll be right there.
I’m with Randy, you want to have complete control of the heat during that last 30-40 degrees of internal temp, pull it out 4-5 degres short of a true medium and let it rest wrapped in foil. You might want to go with a mix of cherry and pecan woods. Just got done cutting up some cherrywood to hang out in the onion bags to dry till next summer.
Here is my take on Smoked Prime Rib.
Dahl’s Angus Pride, and Brewers Meats, two of the locals are the go 2’s for me, as I always buy the whole sack uncut. At first I started with Sam’s club for a few years, missing real flavor and tenderness that I get from the other two suppliers. Watch all of them for the price and work the stores a bit on a whole sack un-touched. Dahl’s will lower their price better than Hy-Vee’s Amana brand usually. I think the Amana brand is over rated.
Cut the amount you want x2 from the whole rib. We slice the rest for steaks and freeze in Ziploc bags and foil. Due to shrinkage, seconds, care packages and great leftovers for a meal during the week. I’ll smoke a 1/3 to a 1/2 for 4 of us and ¾ to all of one for 6 to 8. I slice to 1 inch +/- for serving.
Internal meat temp @ 130 to 135 not to hit 140 is where we like them. Pull them out and cover with foil for 30 min and better. Time for a ½ was around 4 hour’s fat side up.
For internal temp @ 160 (just pink inside) it’s around 5 hours smoking time.
Cooker temps in smoker 225 to 250, but I believe 200 is too low.
My smoker is a GOSM 3605BGD (Big Block) by Landmann propane unit with the wood box then the water pan above the burner.
Weber kettle grill w/ rotisserie with 2 offset fires of wood only try to keep 275 tops. I have had a fire of 325 to 350 in past and it gets done too fast, but still with good results, but better w/ lower temps. Water filled drip pan under meat.
Time required for a ½ on the grill is about 1 ½ to 2 ½ hours, varies.
With either I use a combo of hickory and fruit wood that is usually cherry or apple and wine soaked oak.
smoke will not penetrate a seared piece of meat as well as an unseared.
i smoke my prime ribs at high heat (around 325-350) until it hits 140 right in the middle. then let it rest for 1/2 hour.
my recipe :
cup teriaki
half cup soy sauce
half of a small bottle gravy master
half small bottle kitchen bouquet(or you can use a whole bottle of either if ya cant find one or the other).
add about 3-4tablespoon of Montreal steak seasoning to this mixture and let it sit for about 10 minutes. Then pour it all over the roast and rub it in. I also like to pierce the beat with a wide blade fork in several spots to allow the marinade to get in a little bit.
Mage me hungary just looking at those pictures. 
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