Padrefan98 & AndyJ, thanks for the comments. I was planning on taking the chill off those roasts by having them sit on kitchen counter for about 1-2 hours while I get them cut off of bones, tied back on, trimmed-up, and seasoned. In one of the old Posts on Prime Rib here on Forum, someone said a roast can safely sit at room temp for up to 4-hours before cooking. Don't want to go that long.
Planning on smoking to around 100* or so. taking out while FEC bumps up to 350*, and then putting it back in to help crust-up the exterior & pull at 125 to 128*. This is per Smokin's Prime Rib 101. I have used that method before on smaller 3-4 bone prime ribs with great results. My (1 & only 1) oven will not be available to sear at high heat as it will have other things in it.
Still considering cutting one in half as Cal & RibDog suggested above so there are more end pieces. Final decisions will be made on Christmas morning. Thanks for all the comments.