had this prime rib roast setting in my freezer since past spring, bro in law butchered a couple beef and i was given a half... so i took some garlic cloves and smashed em, did the old trick with the kosher salt and used it as a grinding agent between knife and cutting board and created a garlic paste. smeared the whole roast with it, along with CBP and a tad of smittys(ground hot pepper). smoked at 225 til 135 deg over cherry. foiled and wrapped up and coolered for half hour to rest. thks for cking my pics!!!