Wildwood Ovens Classic Prime Rib

Procedure:
Trim excess fat from the Prime Rib; leave some of the fat cap to keep the roast moist.  Rinse and pat dry with a paper towel.   Slice garlic into thin spears and insert into the roast, making a hole first with a narrow knife.  Coat the meat with olive oil and season heavily with salt, pepper, and prime rib seasoning.  Skewer lengthwise with a triple fork skewer and place on a rotisserie over charcoal; or place fat side up in a large roasting pan and place in an oven preheated to 500°F.  Remove from heat when you have reached an internal temperature of 125°F.  Knock off excess rock salt by hitting the skewer with the back of a large knife.  Allow meat to rest 5-10 min before slicing.