If the bone has already been removed, then remove the string and bone to trim excess fat off of meat, and pat dry. Using butchers twine, tie the bones back onto the roast. If the bone has not been removed simply remove after cooking.
Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste. Store overnight in the refrigerator to allow the seasoning to incorporate into the meat.
Preheat Smoker to 225 degrees using a fruit wood like Apple or Cherry. Oak also works well.
Place the seasoned rib roast on the smoker bone side down (acts as heat shield). Insert any Bluetooth thermometer at this time to monitor the ongoing temperature of the roast while cooking like the Thermoworks Smoke Unit.
Continue cooking roast for 3 1/2 hours or until the center of the meat reads 125 degrees F using an instant read thermometer for rare. (At 225 degrees plan 40 minutes cooking time per pound). Use an instant read thermometer to probe in multiple areas toward the center of the cut.
Remove Prime Rib from smoker and let sit, tented in foil, for 30 minutes.
Slice and serve.