![Big Grin](/static/images/graemlins/icon_biggrin.gif)
I agree with the Au Jus concept, mine was very moist, but some people just like the stuff and it was something to do with the bones (if you don't eat them).
I seared after, not before to allow the smoke to penetrate a little bit more. I've found, if I sear first, I don't get as much of a smoke ring. The sear after is just to get a crisper outside.
See the photos in the Prime Rib post in the FE/CS forum