Start by mixing black pepper, your favorite rub I used La Lechonera Dry Mojo Rub, salt, herbs de Provence, Black Garlic Sauce, and butter. Make sure you get all those flavors good and mixed then set it aside.
Place the prime rib on a foil lined sheet tray and roasting rack. Slather the entire prime rib with the mixture. If you can it’s best to leave it over night so that it can absorb all those flavors.
Place in the middle of a Bull Grill that has been preheated to 250° using the indirect heat method. Use a wireless thermometer to monitor the temps and remove it once its reached your desired doneness. I like going for rare which is 120° but medium which is 130° is also great. It can overcook quickly so be sure to keep an eye on it once it’s approaching your target doneness. Remove the prime rib from the heat and tent it with a piece of foil and allow it to rest for 30 minutes before slicing.
Enjoy it your favorite veggies or potatoes.