Highly recommend a good meat thermometer for this one. Variance between appliances may throw your desired finish off if cooked on time/temp alone.

This recipe is for a 5 to 6 lb boneless prime rib roast which will feed 4 to 5 adults. If a larger roast is needed, you may need to double the herbed butter to have enough to coat the roast.

Remove roast from packaging and rinse well.

Rub down with a good dose of salt and pepper on all sides.

Mix all ingredients for herbed butter together with a fork or mixer. (You can substitute your favorite steak seasoning mix for the Brazilian seasoning I used)

Layout plastic wrap on your counter. Coat bottom of roast with butter mixture. Place on plastic wrap.

Coat remainder of roast with butter mixture and wrap in plastic wrap.

Refrigerate overnight (preferred) or for several hours.

Remove roast from refrigerator several hours prior to starting the cook.

Preheat smoker/oven to 225F.

Cook roast until:
--120F (about 25 min/lb) for rare
--125F (about 30 min/lb) for medium
--130F (about 35 min/lb) for medium well

Pull roast and let rest (covered w/ foil) for 20 minutes or so.

While roast is resting, raise temerture of smoker/oven to 400F.

Return roast to 400F smoker/oven to finish and develop crust. This step should take about another 15 -20 minutes. Pull at:
--125 for rare
--130 for medium rare
--135 for medium
--140 for medium well

Let rest for covered for 5-10 min before slicing.