I made a infused olive oil with garlic a thyme to put on the meat as it goes to the smoker .
after 96 hours i put the Prim Rib in the smoker at 155f for 3 hours then took it out upet the tempe to 500f and put back for 10 minutes .
i had a problem to cut the meat it was so soft . still it was very juicy ,
we were 6 for supper and no leftovers for tomorrow .
will i do it again ? yes . will i change anything ? yes next time i will sous vide at 133f and i will could smoke it before the sous vide .