I don't currently own a smoker...
*hangs head in shame*
I'll get one, soon. Just had other things that took priority.
I have perfected prime rib, though. Make sure the meat is room temperature. This is very important.
1 stick of butter, room temp soft. Add a tbsp of cracked pepper and a tbsp herb de provence. Mix well. Slather that on the prime rib... all over. Now sprinkle that liberally with kosher salt. Oven should be preheated to 500 degrees.
Now for a little math. Exact weight of prime rib (say, for example... 5.65 lbs.) X 5 minutes = 28.25 minutes... round up, then add 1 minute for heat loss, so 30 minutes. When the oven is 500 degrees, quickly put the prime rib in and shut the door... cook at 500 for 30 minutes and then turn off the oven.
DO NOT OPEN THE DOOR. Don't crack it, don't even look at it. Just let the meat sit there for 2 hours. It will be cooked perfectly after it sits there for those 2 hours and the bonus part is... no rest. It's ready to cut and serve.