Prime Rib in the smoker... Anyone try this?

[Austrian Hunter]

I have done ribs, chicken, crown pork roast and elk.  I used hickory and Alder.  What do I do wrong the ribs were the best in texture but had no flavor.  

[Mossy]

This might be a question for dogtuk, I don't know.  Maybe marinate the meat longer?  I've noticed my smoker doesn't start really "smoking" until 170 or higher.

[Jason]

I put a dry rub on my Prime Rib two days before I plan on smoking it, two hours before smoke time I put more dry rub on it and let it sit on the counter to bring it up to room temp, smoke at 225 for 4-5hrs, 2-3 pans of chips.
Brisket and ribs I do kinda the same way, put a dry rub on it the night before and again 1-2hrs before smoke time, let it sit out to bring the temp up before it go's in the smoker.

Make sure you have the smoker up to desired temp before sticking anything in it.

[Mossy]

Sounds good.  Picked up a 6lb roast, came home and vacuum sealed it for when I want to mess up a $40 piece of meat. 
I always leave beef out until it reaches room temperature.  So I should have bbb and prime rib posts pretty quick.

[Smokepole]

Eating a pc. of hickory smoked pork loin from my masterbuilt smoker right now.  Tastes awesome.  I might be the cut of meat, or you need to soak it in the seasonings longer.  I do most of my cuts of meat at about 225.

[duramax]

I have used my masterbuilt on everything from pork butts to ribs and chicken and all have turned out great. Forgot to get some pics but did my prime rib in it for Christmas and it was amazing.