I've done 3 prime rib roasts in my Amerique using the Cookshack cookbook method of 225/250* temp start, then the cool-down to 140 and continue smoking until meat temp reaches desired point. All 3 attempts have been ok, but nothing to rave about. I've cooked many a delicious prime rib in the regular kitchen oven so my feeling is to stick with that method for the initial roast cook, and then put the left-over roast sliced to 1" or so thick pieces plus them bones in the smoker for about 1-1/2 hours with your favorite wood. Both really pick-up the smoke flavor then, and that makes for some good eating - smoked prime rib sandwiches are very tasty!