For the Prime Rib:
5lbs prime rib or rib roast
1/4 cup extra virgin olive oil
2 tablespoon coarse ground pepper
2 tablespoons kosher salt

For the Herb Paste:
3 cloves of garlic
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh sage
1/4 cup extra virgin olive oil

For the Herb Paste:
1. Place everything into a food processor and pulse a few times until combined into a chunky paste.

For the Smoked Prime Rib:
1. Preheat smoker to 225 degrees.
2. Trim excess fat off of meat, rinse with cold water and pat dry.
3. Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
4. Place the rib roast on the smoker bone side down (acts as heat shield).
5. Check temperature in the center of the meat to desired doneness. Always use a good thermometer to check the meat for doneness.
6. Remove from smoker and let site for 20-30 minutes.
7. Slice and serve,

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