Made my au jus with a quart of beef stock, one medium onion and a tablespoon of Tony Chachere creole seasoning. While that was going on I also pulled my prime rib out of the fridge. I had rubbed it with EVOO, black pepper, kosher salt, and garlic powder. Then on to the UDS it went. Because of the wind and rain, I struggled to maintain temps early on and made a lot of adjustments the first hour or so. The rain hasn't quite managed to melt all the snow from a week ago but there isn't much left. Ahhhhhhh, the wait is finally over. Success! It was a little more rare than I like but man was it good. Still got more than half of it left to reheat and eat over the weekend. Thanks everyone for the help with my first one! I am sure there will be many more to come.