First, we have to prepare the meat. Lay out loin and towel dry. Remove the white fat cap from the meat very carefully with a sharp knife.Most of it will layer off nicely. You can leave a thin layer but, not too much as it will leave the meat greasy. Wrap and tie tightly the butcher twine TIGHTLY around the loin every inch and a half or so. This will keep the meat together. Mix all dry ingredients except for garlic cloves in a bowl. Poke holes throughout the loin every so often and slide a halved clove of garlic deep in the meat. I use a butter knife to help bury the cloves. Next spread the dry rub all over the loin covering it nicely until it is crusted. Place in refrigerator over night if possible. Let meat get to room temperature and preheat oven to 200 degrees. Place the loin on a meet rack with a cookie sheet or broiler pan underneath. This will allow the extra fat to drip. Place the loin in the oven. Bake for approximately 3 hours. Place meat thermometer in at the 3 hour mark to check temperatures. For extremely rare prime rib you can remove the loin once the internal temperature reaches 110 degrees. Medium Rare- 115 Medium 120. After desired temp is reached, remove from oven and let sit for 15 minutes. This is important. After sitting, cut loin to desired thickness and ENJOY!!!!!