1. Set a grill/smoker to 275°F and add the wood chunks.
2. In a large bowl, combine the black pepper, white pepper, garlic powder, salt, paprika, red pepper, and onion powder to taste.
3. Coat the prime rib roast on all sides with the spice rub and let sit at room temperature for 30 to 45 minutes.
4. Smoke on the middle rack with indirect heat for 30 minutes per pound, or to an internal temp of 125°F.
5. Remove from heat and let rest for 20 minutes before carving. (Carryover cooking should raise the internal temperature by 5 to 10 degrees to medium-rare doneness.)
6. Carve in between each bone and serve the steaks individually.
Pro Tip
Once you carve each steak out in between each bone, re-season (optional) and sear at high temp (700 degrees) for 1 minute each side.
