Preheat. Preheat your smoker to 225 degrees F for indirect cooking. I recommend oak or hickory for this recipe. 

Prep the prime rib. While thesmoker is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick. Season on all sides with an even sprinkling of salt and pepper. 

Slather in garlic butter. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Slather the entire roast with the garlic butter. 

Smoke. Place the roast on a flat rack elevated above a baking sheet on the smoker. Close thelid and smoke the roast until the internal temperature reaches 120 degrees F for Rare or 128 degrees F for Medium. For a rare, bone-in roast, planon 35 minutes per pound. 

Rest. Remove the roast to a cutting board andallow it to rest for 20 minutes. Strain the butter anddrippingsfrom the baking sheet into a separate bowl and set aside. While the roast is resting, increase the temperature of your grill to 400 degrees F. 

Sear the roast. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 for medium rare, or 140 for medium. This process should go quickly, so keep a close eye on your temperature. 

Rest, slice, and serve. Remove the prime rib to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. Drizzle the reserved butter and drippings over the roast for an extra decadent finish.