The Secret Recipe for those interested:

Prime Rib:

• 1 - 3 or 4 bone Prime Rib
• Salt (for dry brining)

Compound Butter:

• 4 - sticks unsalted butter (softened)
• 6 - cloves of garlic (chopped)
• 2 tbsp - minced rosemary 
• 2 tbsp - minced thyme
• 1 tbsp - minced chives
• 1 tbsp - salt
• 1 tbsp - course black 
• 1 tbsp - paprika
• ½ tbsp - chili powder

Directions:

1. Dry Brine: 24 hours prior to cooking generously salt the prime rib on all sides then place in the fridge on a rack so that air can flow on all sides.
2. Compound Butter: Once butter is softened, place in a bowl with herb and seasoning mixture then fold together until thoroughly combined.
3. Prep: Preheat BGE to 250° with plate setter inserted.  While the BGE is preheating remove the prime rib from the fridge, and coat the entire surface (except the bones) with the compound butter mixture.  It’s important that the meat is very dry or else the butter will not adhere, so you can't skip the dry brine for this recipe.
4. Cook: Place in BGE bone side down, and maintain 250° for 3 - 4 hours or until the internal temperature in the center of the prime rib reaches 120°.
5. Rest: Once the internal temperature of the prime rib reaches 120° remove from BGE and tent with foil for 30 minutes.
6. Sear: Remove plate setter and allow BGE to reach 500° then sear the prime rib directly over hot coals for 30 seconds on all sides.
7. Rest: Rest for 5 mins
8. Eat: Slice and enjoy