Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 hour. This helps the meat cook more evenly.

In a mixing bowl, combine kosher salt, black pepper, garlic powder, onion powder, rosemary, and thyme.

Rub the prime rib all over with olive oil. Then, generously apply the seasoning rub to all sides of the meat, making sure to press it into the meat.

Preheat your Green Mountain Grill to 225°F. Make sure the pellet hopper is filled with your chosen wood pellets. Hickory or oak are excellent choices for a rich, smoky flavor.

Place the seasoned prime rib directly on the grill grate. Insert a meat thermometer into the thickest part of the roast to monitor the internal temperature.

Smoke the prime rib until it reaches an internal temperature of 130°F for medium-rare. This typically takes about 4-5 hours, depending on the size of your roast.

Once the prime rib reaches 130°F, remove it from the grill and cover it loosely with aluminum foil. Let it rest for 20 minutes. This allows the juices to redistribute throughout the meat.

While the meat is resting, increase the grill temperature to 500°F.

After the resting period, return the prime rib to the grill and sear it on all sides for about 5-10 minutes. This gives the meat a beautiful crust.

Transfer the prime rib to a cutting board and carve it into thick slices.