It is my understanding that smoke cooking done by USDA requirements has to be done at above 250*, but then again I think what I'm doing is "hot smoking". That is a totally different type of cooking.
But no matter how I cook it, it will "never" be above 145* in the center, so it will never be USDA safe, correct!
I can live with this thought, as long as I'm the one preparing and smoking the prime rib and it is coming from USDA approved meat.