Write an article based on this "Set up a two-zone fire in your charcoal grill. Arrange a drip pan and add smoking wood to the grill. Smoke the prime rib for three to four hours. Consider searing the prime rib. Wrap and rest the meat. Carve the prime rib."
Fill a chimney completely full with briquettes. Heat the briquettes until they're tinged with white ash. Carefully dump half of the coals on one side of the grill and the other half on the other side of the grill. The center of the grill shouldn't have any coals. If you don't have a chimney to heat the briquettes, you'll need to light about 100 briquettes. Take a disposable aluminum tray and fill it halfway with water. Place the tray in the middle of the grill where there aren't any coals. The coals should be on both sides of the drip pan. Scatter a handful of smoking wood chips to the coals or place three or four large chunks of smoking wood on the coals. You can use hickory, apple wood, or mesquite smoking wood. Set the seasoned prime rib on the grill right over the water pan. Put the lid on the grill and smoke the prime rib for three to four hours. Use a thermometer to check the temperature of the thickest part of the meat. For rare, smoke it until it reaches 125 to 130 degrees F (50 to 55 degrees C). For medium-rare, smoke it until it reaches 135 degrees F (60 degrees C). If you have a thermometer inside the grill, adjust the vents until the temperature reaches 250 degrees F (120 degrees C). If you'd like the prime rib to have a crisp, golden crust, sear it over direct heat. Open all of the vents on your grill to increase the heat. You might need to add several briquettes of charcoal. Put the smoked prime rib back on the grill directly over the hot coals. Cook the meat for a few minutes or until the outside is browned. Remove the prime rib from the grill and place it on a big piece of aluminum foil. Wrap the foil over the meat and leave it to rest for 10 to 15 minutes. Snip off the kitchen twine and carefully slice away the bones from the prime rib. Cut the meat into 1/2-inch (12 mm) slices against the grain. Place the sliced prime rib on a platter and serve it with your choice of sides. You can refrigerate leftovers in an airtight container for up to three or four days. Ensure that the meat is refrigerated within two hours of smoking it.