Most rib roasts come trimmed. If your prime rib isn’t trimmed, run a filet knife up and down the bone to remove any fat, meat, or membrane. Then trim any excess fat from the top of the roast down to 1/4 inch thick. It’s always good to keep a little of the fat to retain the great juicy flavors.

Truss the prime rub by wrapping butcher twine between each bone or every 3-4 inches and tie it in a double knot. Then, cut off the excess twine.

If you want to dry brine your meat, do it the night before, sprinkle kosher salt over it, and place it in the fridge uncovered for up to 24 hours; this is optional.

Apply oil or mustard to the outside of the roast to give the seasoning something to stick to. Liberally apply the BBQ rub, kosher salt, and pepper on all sides, including the ends.

Once the smoker has reached 225°F, place the roast on the grill and close the lid. Smoke the prime rib until the internal temperature has reached 120°F for rare or 130°F for medium rare. A medium-rare prime rib roast will take 40 minutes per pound.

Place the roast on a cutting board, cover it with foil, and allow it to rest for 20-25 minutes.

Reverse searing is smoking the meat and cooking it at high heat in the final stages.

Increase the grill’s temperature to 400°F. If your smoker can’t reach this temperature, use a cast iron pan on the stovetop on high.

Once the grill reaches the desired temperature, place the roast on the grill and sear until you reach the internal temperature you desire. Remove the prime rib from the grill when it reaches 130°F for rare or 140°F for medium rare. This will be a quick process, so keep an eye on the temperature probe.

Remove from the heat and cover with aluminum foil to let the meat rest for 15 minutes before slicing and serving.

You can use a cooler to keep the prime rib warm if your guests aren’t ready to. Your prime rib will continue to cook while it’s resting; this is known as carryover cooking.