prime rib roast

Many would pull it by 120� internal,foil and let rest,or pull a few degrees sooner, blast a few mins in a 450� oven and then let rest.

That should leave you med on the outside,to rare in the center.

I tried a rib roast last week. I just followed Stuarts method, 12 min/lb @250 degree's. then 4 hrs minimum at 140 degree's.
It was a 7 pounder, so 84 minutes later it was sitting at 90 degrees, turned the temp down to 140, 3 1/2 hrs later it was sitting at 127 degrees. So I didnt wait for 4 hrs but I was shooting for 125 (oops) anyways, wrapped it in foil droped in the cooler for an hour, Temp did not rise in cooler, I even checked with another thermometer. I was very pleased,nice level of doneness for me. Of course I havent had a 120 degree or a 135 degree roast to compare to. At 7 bucks a pound it will take awhile for me to get alot of experience, haha. Have fun

Depends on what you're doing.

The lower temps are to try to get more smoke into the meat (like at 180).

I never do it on poundage, I insert a temp probe and go on internal temp. For medium rare, I pull it at 125. Probe in the very center will give you MR in the middle and medium on the outside.

I like to finish them for 15 min in a HOT oven (my FE works fine) to get a good crust on the outside. You could finish it inside the house oven also.

Warning, if you do the "crisp the outside method" pull it off about 10 degrees sooner as the hot oven will continue to cook it. I just leave my probe in and pull.

Let it sit for minimum of 30 min to let the juices settle back into the meat (longer is better).

Smokin'