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SMOKED PRIME RIB (aka Lip-On Rib Eye)

• 1 lip-on Rib-Eye (9 to 12 pounds)
• 1/2 cup Balsamic Vinegar
• 1 to 2 tablespoons kosher salt
• 1 tablespoon dried chopped garlic
• 1 tablespoon coarse or cracked black pepper
• 1 tablespoon dried rosemary, crushed

Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230ºF to 250ºF for about four hours or until it reaches an internal temperature of 140ºF for medium rare or longer if desired. Slice to order and enjoy.