Thanks so much for the kind words everybody, I am just happy to feel like i am contributing to such a cool forum.
Your Majesty(BarbeQueen) - I took it out of the smoker at 123, double foiled, and let it sit in the cooler for about 2 hours, then i put it back in the smoker on low heat, about 160, to warm it back up for about 30 mins before dinner. it was warm but not hot at that point.
Scarbelly - I have reason to believe I will be receiving an AMNS for christmas and will be sure to let you know when I test it out! Thanks for the tip about that little thing, I am excited about it.
Bear, thanks again for your post! Thanks to you I was able to take the guesswork out of the whole process!
side note -
As for my little red wine au jus experiment, it turns out that very little juice made it out of the prime rib, so i ended up with a very dense red wine reduction. I just threw it away, but honestly the meat itself was so moist and buttery in texture that I think any sauce would have just gotten in the way.