I'm smoking a 9 lbs prime rib for the first time on Mother's Day. I plan to smother it with Worcester, garlic powder, onion powder and Montreal steak seasoning and into the fridge overnight. I will use hickory and cherry in my MES 30. I've read many threads and it seems that I should keep it between 225-250 degrees and pull it once it hits 130 degrees. My question is...approximately how long is it going to take? We are going to eat at 5:00 and I want to make sure it is done but also not done too early. I understand each piece of meat is different and I will have my meat thermometer going...but I would love a guess as to what time I should put it in the smoker. Any other suggestions would be great. Thanks.