The night before cooking, add your kosher salt and water food safe brining bucket or bowl. Mix until the salt has dissolved, then add the bone marrow canoes. Making sure everything is submerged, cover the bucket and place it in the fridge for at least 12 hours. This will draw out all the impurities, but feel free to change the water every 4 hours to make the bones extra clean!

Next day, grab your prime rib and make sure the bones have been removed. Trim any excess fat then lather it down with canola oil. Begin thoroughly seasoning with my Mesquite Peppercorn Lager seasoning or your favorite steak seasoning (salt, pepper & garlic would work too). Grab your bone marrow from the fridge and drain it out. Cut yourself three butcher twine strings about 2 feet in length. Lay your prime rib on its side so that it is vertical. Begin placing the bone marrow canoes, marrow towards the meat, around the outside of the prime rib. They should be standing vertical with the prime rib and covering all the outside meat as best as possible. Next, carefully tie your three butcher twines around the bones in order to tightly secure them to the prime rib. Tie at least one in the middle, one at the bottom and one at the top of the bones so that they stay very secure. Once everything is tied tightly, add just a little more seasoning to cover any spots that have lost some and set aside.

Preheat your smoked to 275F for indirect two zone smoking. Add some wood chips or wood chunks for additional smoke flavor.

Add your Shotgun Prime Rib to the cool side of the smoker and let cook until it reaches 120F internal (about 2.5-3.5 hours). If you want, add a drip tray underneath the prime rib in order to catch all the drippings for a sauce after. Once the prime rib has hit temperature, pull it off and let it rest for 30 minutes.

When fully rested, cut off the trussing strings and pull off the bones. Slice your prime rib, serve and enjoy!