• Season the prime rib all over with coarse sea salt. Let it rest uncovered in the fridge overnight for best results, or at least an hour before cooking.
• Prepare the herb butter by mixing softened butter with minced garlic, rosemary, granulated onion, garlic, black pepper, and MSG.
• Preheat your Wood Fire Pro Connect XL to 225°F or 107°C using Smoke and Pecan's pecan shell pellets.
• Coat the prime rib with the herb butter, ensuring all sides are covered.
• Place the prime rib in the preheated grill, inserting a meat thermometer into the thickest part.
• Cook until the internal temperature reaches 115°F or 46°C. Remove and let rest.
• Increase the grill temperature to 500°F or 260°C and return the prime rib to the grill to achieve a crusty exterior.
• Let the prime rib rest again before slicing and serving with smoked mashed potatoes and homemade au jus.

Homemade Au Jus:

• Combine 2 cups beef stock, juices from the roast, 1 tablespoon Worcestershire sauce, a pinch of MSG, salt, and pepper in a saucepan.
• Bring to a boil, then reduce to a simmer for 10 minutes.
• Add 2 tablespoons of butter and stir until melted.