1-Generously season the roast with 2 tablespoons kosher salt, cover loosely with plastic wrap, and refrigerate overnight to enhance flavor.

2-Remove the roast from the refrigerator and let it come to room temperature while preheating the oven or smoker to 200°F (93°C) for even cooking.

3-In a small bowl, mix the softened ½ cup butter, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, 1-2 tablespoons seasoning blend, and freshly cracked black pepper. Spread this mixture evenly over the entire roast for a flavorful coating.

4-Place the roast in a large roasting pan and transfer it to the preheated oven or smoker. Roast until the internal temperature reaches 115°F (46°C) for medium-rare, which takes about 3.5 to 4 hours; use a reliable meat thermometer to monitor this accurately.

5-Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for about 20 minutes to allow the juices to redistribute.

6-Heat a large cast iron skillet over high heat. Once very hot, carefully sear the roast on all sides for 1 to 2 minutes per side to develop a rich crust.

7-Remove the roast from the skillet and let it rest for another 3 to 5 minutes before slicing.

8-Remove the rib bones and slice the meat into ½-inch thick pieces for serving, resulting in perfect portions.