Place ingredients into a food processor and pulse a few times until combined into a chunky paste. (increase volume if using a bigger rib roast)
For the Smoked Prime Rib:
Preheat Smoker to 225 degrees.
Trim excess fat off of meat, and pat dry.
Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
Place the rib roast on the smoker bone side down (acts as heat shield).
Check temperature in the center of the meat to desired doneness. I like 125 degrees. (This should take roughly 3-4 hours for a 5 lb prime rib). Always use a good thermometer to check the meat for doneness.
Remove from smoker and let sit, tented in foil, for 30 minutes.
Slice and serve.
See post for detailed instructions.A 5-pound prime rib should safely serve 6-8 people.