When I do a prime rib, I do a liberal salt, black pepper, granulated garlic and onion rub and then top it with fresh minced rosemary. I let it sit uncovered in the fridge overnight(dry brine). The next day I smoke it to 110 degrees IT. I will let it rest 20 minutes or more, and then do a reverse sear on the grill, or in the oven. They turn out great.
