Salt the prime rib roast with Kosher salt (1 tsp per pound) 24 hours before cooking and place on a baking sheet with a wire rack. Place in the refrigerator uncovered.

-hours before cooking take the roast out of the fridge and allow it to come to room temperature.

Soften the 2 sticks of butter and combine with minced garlic, minced herbs, and seasoning.

Apply the butter mixture to the roast all over.

Preheat your Big Green Egg to 350°F setup for indirect cooking using your ConvEGGtor. I like to use Pecan Wood chips for some additional smoke flavoring.

When the temp is stable and the smoke is running clean, place the roast inside the Big Green Egg bone side down. and let cook undisturbed for an hour before checking. After that check on the roast and internal temperature every 30 minutes until an internal temperature of 125°F is achieved.

Pull the roast and let rest 30 minutes before slicing.

Slice the bones off the roast first, then cut the roast in to equal steaks.