If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Let the roast come to room temperature, prob somewhere around a couple hours
Preheat the grill to medium high
Brush cut side of bones lightly with olive oil, and season with salt & pepper
Change grill to 2-zone cooking, and put bones on the indirect side - cut side up and close lid
Cook until beginning to sizzle on top and the marrow is nice and soft, about 20 minutes – remove
While they cook, brush prime rib with mustard, and season with salt, pepper & garlic powder
When you remove the bones, put the roast in their place, and close lid
The plan is to cook until the internal temperature of the prime rib hits 130 degrees, so plan for approximately 2 1/2 to 3 hours and 45 minutes – rotating the roast every 30 minutes a 1/4 turn
When the bones are cool enough to handle, scoop out the marrow into a bowl and add the butter, salt, garlic, and rosemary
Push the stick into the middle of the thyme bunch as a handle, and tie with string to secure
Melt marrow/butter mixture and brush over roast in about the last hour of cooking a couple times
When the roast is done, remove from the grill and let rest about 15 minutes
Slice, plate and brush each slice with more of the butter and serve
