Prime Rib on a grill

I used dijon mustard as a binder. Then into a bowl, I mixed several ingredients as a rub. Salt, pepper, dried thyme, and rosemary. Turned the grill on, on both ends to low, turned the middle burners off. I turned and flipped the ribeye roast every 30 mins to make sure it cooked evenly on every side. I made a basting brush with fresh thyme and rosemary, brushed it with a combination butter every 30 mins to make sure it was well seasoned. Used a thermometer to monitor the temp. Took it out at about 125F, let it rest for about an hour to finish cooking and absorb the juices.