We have been smoking/grilling prime rib for years. Best to start with one at least 4 bones, preferrably 6-7 bones ensuring plenty of leftovers for blackened prime rib sandwiches.
Have your butcher supply it "oven ready" or in other words meat cut off the bone of the rib and tied back on. Stuff whole cloves of garlic between the ribs and the roast. Season well the night before with a good beef seasoning, the best is Snider's Prime Rib and Roast Seasoning. Cover well to allow the roast to sweat in the rub. Take rib out about 2 hours before smoking to come up to temp. Open a beer but don't drink it!
We use a weber kettle with fire built for indirect fast smoke grilling. When coals are ready, place a few pieces of red oak bark on each side with all vents fully open. Place your rib, bone side down in the center and cover. Be sure you have a pan underneath. Smoke should go strong and heavy for about 30 minutes. After an hour drape the meat with bacon, and pour the beer over the top.
Continue cooking for another 1 - 1 1/2 hours or until meat is about 135 degrees. Rest for a good 20-30 miunutes. Use the crispy bacon on top for your twice-baked potatoes. Slice meat into healthy inch and a half slabs. Serve alongside some atomic horseradish. YUMMMM!! We were headed out to get a brisket for Mesquite practice, but prime rib is divine! Might have to switch gears!!
This one we injected hence the twin well-done spots. We were not impressed with injecting and wouldn't recommend it. The Snider's is the trick. Used to be hard to find but now with online shopping it is pretty readily available.