A Smoked Prime Rib for the Ages

Good morning. My colleague Gabriel Sanchez brought us a fantastic recipe for Father’s Day this year: the smoked prime rib (above) that his father makes, a homage to the one he used to prepare when he was cooking at Kreuz Market in Lockhart, Texas, where Gabe’s great-grandfather tended the coals before him.Gabe wrote all about this for The New York Times this week. You dry-brine the roast overnight (do that on Saturday so you’re good to go on Sunday), then cook it low and slow next to a smoldering fire for a couple of hours to bring its interior temperature to around 120 degrees, a…