Turned out great! The fact that I had two 3-lb. roasts rather than one 6 pounder, allowed me to smoke one to 130 degrees, then FTC it; and let the second go to 140 degrees before FTC-ing it. When ready to eat, I seared them on my gas grill (got it to 500 degrees and cut it off), like you recommended, for two minutes on each side. Removed them, covered lightly with foil, and let them rest 10 minutes. Each roast cut into four nice, thick pieces, perfectly cooked and guests loved them. One guests, when leaving--who is often negative about everything!!--replied "that was the best prime rib I have ever had". Was able to send some home with each guest and also have some leftovers for sandwiches today. Best lesson learned: rather than cook the whole rib roast to medium rare and then cook some of it more for guest who want medium, divide into two roast and smoke one to 130 and the other to 140 before doing the FTC. It worked perfectly for me. Thanks again!