Bone In Standing Rib Roast, aka Prime Rib QVIEW

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.

Hoser,

I like mine pretty rare but this one was for my girlfriend (now fiancee!) so i did more of a medium rare.  If i remember correctly I pulled it at around 125 which gave me a great medium rare.  These things cook pretty quickly as opposed to some of the more traditional bbq meats (i.e. brisket) because you're taking them to a much lower temp.  I honestly don't remember the cooking time on the bone-in, but the other day I did a boneless rib roast for the family, about 5 pounds, and it cooked super fast.  I put it in at 8am before church at 225, and by the time I got home at noon it was done.  Let me know if I can help any more - just FYI, bearcarver's prime rib write-up was my guide the first few times I made prime rib.  It is very comprehensive and takes the guesswork out, which really helps considering the cost of the meat.  Good luck!