My freezer is full of stuff I have bought on sale. I found an Angus prime rib in there I had bought for $4.99 lb. several months ago. Have never had a lot of success baking them to my satisfaction. Too many instruction, etc. to be concerned with. Therefore, I smoked it. A 5 lb. standing rib roast smoked for about 6 hrs. with charcoal and mesquite chunks. It was really good - done perfectly to a medium rare. Seasoned it only with pepper and salt. The wife liked it with the traditional horseradish, but I didn't care for that with the smoked taste. This is probably the only way I will do them in the future - when I can afford them that is.

I'm with you wholmes. Smoked prime rib is the bomb. A meat thermometer is your friend.

Also, I have one of those rotisserie cookers (it was given to me and it does work great - the stupid "set it and forget it" one). There is a chart that comes with it in regards to what kind of meat and how long to cook it. I will tell you that with whole chickens and prime rib roast, that little sucker will whoop some arse..

+1 on the showtime rotisserie. great little gadget.