Take meat out of the refrigerator and bring it close to room temperature, I like it around 60 F. internal temperature.

Fill smoker or pellet grill with a mild wood like alder, cherry, apple or maple.

Pre-heat smoker to 225 F.

Season prime rib with salt, pepper and garlic powder then place on a cooking pan that can handle the smoker.

Insert thermometer into the center of the roast.

Cook for roughly 3 hours, checking temperature on thermometer frequently for a temperature of 120 F.

Once prime rib reaches 120 F. remove from smoker and cover with aluminum foil and a towel to rest for 20 minutes.

Watch the thermometer as it will jump up to 125 F. once the juices recirculate.

While prime rib is resting, heat smoker up to highest temperature. If your smoker doesn't go to high temperatures then heat your oven to 500 to 550 F.

Once roast is rested and smoker or oven is to temperature then add olive oil to top of roast and optional rosemary.

Cook for 8-9 minutes so a thin reverse sear crust forms.

Remove from smoker or oven and remove bone then slice to order and serve immediately, no need to rest the meat again.

Enjoy with Au jus sauce or as is.