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Do a find on Easter Rib roast which is what I did for Easter. Includes pictures.

Wish you had mentioned how you like it cooked (rare, med rare, etc) because we could probably give you some temps to shoot for.

I cooked my roast to about 110 I think and then turned the smoker off. When it got up to 127, I took it out which came out very rare. (The way we like it) 135 might give you what you want.

But be advised that whatever temp you take it out at, it will continue to rise in temp internally so I would take it out when it's about 10 deg from the temp you want.

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