Choose a prime rib roast with good marbling
Trim excess fat if needed, leaving a fat cap
Season generously with salt, black pepper, and optional garlic powder, onion powder, or herbs
Let the roast sit at room temperature for 1 to 2 hours before smoking
Preheat the smoker to 225°F to 250°F
Use wood such as oak, hickory, cherry, or pecan
Place the roast on the smoker with the fat side up
Insert a meat thermometer into the thickest part of the roast
Smoke until the internal temperature reaches 120°F to 125°F for rare, 130°F to 135°F for medium-rare, or 140°F for medium
Remove the roast from the smoker and rest it loosely covered with foil for 20 to 30 minutes
Slice against the grain and serve
Optional: sear the roast at high heat for a crust before or after smoking