• Season the exterior of the Prime Rib liberally with Dad Rub 1.2. Place it on a tray in your fridge for the duration of the setup of the Kamado Joe.
• Add your bones to a Steamer pan and sprinkle with Dad Dust, Salt and Pepper. Remove the paper from the entire head of garlic and place the cloves int he pan along with the bones. Pour the olive oil over everything.
• Set Your Kamado Joe up for Smoking using the Slo-Roller. Add in a few chunks of Smoking wood.
• Set your dampers to line one on the top and a finger on the bottom. This should get you close to at 225F/107C temp. Adjust as needed to achieve that temp. When the Kamado Joe is stabilized place the rib roast and bones on and Smoke at until the roast reaches an internal temp of 110F/43C.
• At this point remove the roast and bones and switch the Kamado up to direct cooking mode by removing the slo roller, placing the cooking grates as close as possible to the coals and opening the top and bottom vents fully. Close the lid down and let the Kamado come up to searing temp. This takes about 10 minutes.
• Grill the bones first for a few seconds each side until you get a nice char and color on them. Then sear the roast on all sides until you get a nice crust. This should take less than 3 minutes to achieve.

AuJus

• Take 2 or 3 of your bones and put them in a pot along with everything that was collected in the steam pan they were in. Cover with water an bring to a boil. Then simmer until it reduces by about ½. Season with salt and pepper to taste.
• Let the prime rib rest for 20-30 minutes while you make the Au Jus.
• Serve and Enjoy!!!