If needed, trim the fat cap at the top of the bones, leaving a thin layer (no more than ¼ inch) for flavor. Carefully cut along the side of the bone, leaving it attached at the very bottom. This will allow you to season and butter underneath the bones while keeping the structure intact.

Pat the roast dry with paper towels. Season between the bone and meat and then tie the roast with butcher's twine to help cook evenly and make carving easier later.

Rub the entire roast with 1 ½ Tablespoons Prime Rib Seasoning, making sure to season underneath the bones as well.

Place the seasoned roast on a wire rack set over a baking sheet.

Refrigerate uncovered for at least 24 hours (can be left up to 4 days).

Rub the butter all over the roast, avoiding the bone.

Preheat smoker to 250°F. Place the Rib Roast bone side down on the smoker. Cook until the internal temperature reaches 115°F.

Remove the roast and let it rest for 10 minutes, loosely tented with foil or placed in a resting bag.

While the Prime Rib is resting, increase the smoker temperature to 500°F.

Return the roast to the smoker and cook until the internal temperature reaches 125°F for medium rare.

For resting, you can wrap it in foil, place the roast in a hot box (can use a cooler), or in a resting bag. Remember, the temperature will increase 5-10 degrees while resting. Then, slice and serve with au jus.