I sort of do what you are talking about. I do a salt, pepper, granulated garlic, granulated onion fresh rosemary and thyme rub the night before. I don't wrap the PR while it is in the fridge. When I am ready to start it I put the cold PR in the cold smoker and set the smoker temp at 225 degrees. When the PR reaches 110 degrees internal temp I pull it out of the smoker and put it in a 375 degree oven until it reaches 125 degrees internal temperature. I pull the PR out of the oven and wrap it in foil and then into a warm cooler for an hour or more. The reason for doing the cold PR and cold smoker is to get as much time as possible in the smoke. Give this a read also: NEW 2010 Prime Rib 101 | Cookshack .