They had Prime Rib (bone in, cut back and tied) on special at my local Publix last two weeks and I got a 7lb (3 bone?) at $6.99/lb. Pretty good price considering what meat prices are doing lately. My plan is to dry rub (olive oil, salt pepper, thyme, and a few pokes of garlic) wrap and let stand in fridge overnight, then smoke at 220 to an internal temp of 110 or so, then rest for a bit, then place in oven on High Broil for about 15 minutes or so to get a good crust. Looking for a solid MR to Med. Serving dinner for just 4-5 people. I like mine with just pure horseradish, maybe a little Au jus. Will post photos as it goes. Plan to use one chunk of Mesquite.
I had my first smoked prime rib in San Antonio (Riverwalk area) many years ago and was impressed by it. I've made a few over the years.