Thirty minutes before you smoke the meat, soak the wood chips in water. In a large bowl, combine the ground beef, ground liver, egg, salt, pepper. Mix until well combined. Form into 2 inch round meatballs.

To smoke the prime rib: Read the manufacturer’s directions for your smoker before you begin. There are wood, electric, propane, and charcoal smokers, and each type works differently. Start the smoker and, if your smoker came with a water bowl, add water to it. When slow-cooking meat, it is essential that you have a thermometer to monitor the temperature of the smoker. When the temperature reaches 225°F to 250°F, you can start smoking the prime rib.

Place the prime rib on the smoker rack, not directly on the heat source. Smoke for 3 hours and 20 minutes or until thickest part of the prime rib is 120 degrees F for rare, 130 for medium.

Remove from smoker and allow to rest for 10 minutes before slicing and serving.

Store extras in airtight container in the fridge for up to 4 days. Can be frozen for up to a month. To reheat, place slices of prime rib on a rimmed baking sheet in a 350 degree F oven for 5 minutes or until heated to your liking.