The Perfect Prime Rib with Au Jus

Salt Rib Roast (The Night Before Cooking)
1 Salt your entire roast with 2 Tbsp Sea Salt.  Use more if needed. Leave uncovered in the refrigerator overnight.  Place two sticks of butter out on the counter to soften overnight.
Season Rib Roast (Day of Cooking)
3 Preheat smoker or oven to 450°F.
4 Mix together seasonings for rib roast:  Sea Salt, Paprika, Garlic Powder, Onion Powder, Thyme and Pepper.  Season your Rib Roast very well on all sides and set aside.
Prep Au Jus
6 Chop onion and celery.  Peel carrots and chop.  Chop 1 ½ Tsp of Thyme if using fresh.
7 In an aluminum foil pan, combine au jus ingredients: onion, celery, carrots, thyme, bay leaves, pepper, beef broth and garlic cloves.
Make Butter Cap and Coat
9 Chop up thyme leaves, rosemary leaves and chives.
10 Place two sticks of softened butter in a bowl.  Mix together butter, thyme, rosemary, chives, garlic powder, onion powder and pepper.
11 Using 2/3 of your butter, coat the side of your rib roast where there is NO bone.  This way the butter can penetrate the meat.
Cooking Prime Rib and Au Jus
13 Take your meat and au jus pan out to the smoker and get them loaded.  I did meat on top and au jus tray under the meat. Close the lid and cook for 15 minutes. Remove meat from grill and reduce temperature to 250°F.  Once smoker has cooled to 250°F, place meat back on.
15 After the 1 hour mark and 2 hour mark, I melted about ¼ cup of butter and basted the roast.  Pull off the roast and au jus when the thickest part of the meat reaches an internal temperature of 125°F.  Place rib roast in a hot box to rest for 30 minutes.
16 Strain off the au jus for serving.  If you want to make a thicker sauce, combine 3 Tbsp au jus and 2 Tbsp of corn starch in a bowl. Then add to au jus mixture and mix.
17 Cut into your roast and serve with au jus.