First of all thanks for all the post on this web site I have read a lot and hope I am doing the right things. I have a Brinkmann Vertical Charcoal Smoker and I have taken the charcoal pan out and replaced it with a wok. I have a 4 1/2 lb bone in prime rib and we going to plan to eat around 3 (or when it is ready). I have put the seasoning on it and put back the refrigerate till tomorrow. I have read Chef Jimmy J on the Au Jus and will be making that. We want the meat to be med rare with a crust on it. So if I have read everything right I would want to pull the rib off at 110 then into a 400 + oven till 125-130 then let it rest. What type of wood should I be using oak, apple or hickory? I have been smoking the past week using mostly wood with very little charcoal. Not sure if this what I should do on this one. The weather is going to be cool (40) with wind of 30 mph. What am I missing or any input would be appreciated.