Prep all of your ingredients, and pat dry the prime rib.
Take your chef knife and cut it along the back where the bones are and cut it down about 4 inches. You do not want to cut it off, this is the crevice where you will be stuffing rosemary, thyme and smashed garlic.
Once you have the cut on the back of the prime rib stuff it with a handful of thyme, a handful of rosemary and 6 smashed garlic cloves. You can also season prior to add a deeper flavor!
Now that you have all the herbs and garlic in the crevice your cut, take 4 twines of butcher string and tie it up tight so nothing can fall out during the bbq.
Now season your prime rib with salt, pepper and garlic. Season generously.
Set your smoker up for low and slow indirect smoke.
Set your temp for 250 and apply 2 6 ounce chucks of a whiskey barrel. This will add a nice bold smokey flavor to the outside of the prime-rib.
Place your prime rib in the center of the smoker and let smoke. After 20 mins place a saucepan on the smoker and add a stick of butter, 1 tablespoon rosemary, 1 tablespoon thyme, 2 cloves minced garlic and 1 tablespoon hot sauce. Melt it down and then baste your prime rib every 20 mins until an internal temp of 128 degrees.
Once your internal temp reaches 128 degrees you can remove it and open all vents for a nice hot surface area. This will take about 10 - 15 mins. Now you can sear over direct hot coals for 1 min and 30 seconds per side. Make sure it's about 500-550 degrees surface area for searing.
Let your prime rib rest for 20 mins at room temperature and slice into 1" steaks for serving.
