Remove the silver skin from the back of the ribs. If you leave it on, it makes the roast tough and ropy. Loosen the skin with a knife, then pull it off with a paper towel for traction.
Slice between each bone about ½ way down.
Apply the rub liberally on all sides of the Prime Rib.
Put the meat into the refrigerator overnight, giving the flavors more time to develop.
Remove the meat the next day and bring it to room temperature before grilling.
Set your barbecue for indirect heat with a temperature of 250 degrees F.
Put the fat side of the ribs upward-facing you on the grill.
Cook for 2 hours (the meat should be 100 F).
Increase the grill heat to 400 F., creating a crust. When the meat reaches 125 F, it is medium-rare.
Remove the Prime Rib and let it rest for a half-hour. No cheating! The time is necessary so the juices within spread evenly.
Serve.