...and my second item in the new smoker (SM020).
I'm kinda liking this.
I picked up a 4.5 pound Prime Rib and plotted a bold course. Not really, with all the great information here it was pretty easy to form a plan.
Anyhow, here's what I did.
I did the Rosemary, Kosher Salt, Garlic Powder, and Coarse Pepper rub the night before.
250 degrees for approx 1 hour, then down to 140 for about 4 hours. It was 18 degrees out. I added one wedge of Cherry wood (maybe 2 ounces) and 2 cloves of garlic to the box.
After the initial one hour phase the cut was at 72 degrees. After the roughly 4 hours at 140 it was 117 per internal thermometer.
I had to pull the cut due to time constraints. I would have preferred leaving it go though. So, it went in to a 400 degree oven for 10 minutes. Temp probe showed mid 120's. Another 10 minutes in the oven it went. I pulled the cut, wrapped it in foil and left it sit on the counter for 20-25 minutes. Final temp was 130 degrees.
It was better than I expected. But, I don't have any baseline to compare it to. Except, for that which I have had at random cheap restaurants that left me disappointed. This was much better.
We'll see how it goes in the future. But, I am pleased for the first go around.
Thanks for all the great advice and info here.