You can do a beef cut at the "normal" smoking temps and be jsut fine. Most of the cuase of concern on the sickness front is from ground beef. Most of the nasty stuff is on the outside of the meat and when you grind meet it takes the outside and mixes it with all the inside........that doesn't happen with a regular cut of beef. The outside of the meat will be plenty hot enough just cooking at 225. That is why you can have a steak that is too hot to pick up that is still rare in the middle.
Personally, for something like a prime rib, I go with high heat on the smoker simply because it is a good cut of meat and doesn't have all the connective tissue that needs to be broken down like you have in a brisket. The reason for the low temps is to allow all the collagen to break down into gellatin.............prime rib isn't full of collagen therefore doesn't benefit from low and slow. Crank the heat up and get it done (low and slow will work also, just take a lot longer).
Personally on a rib roast, I yank it off the heat a 125 and let it rest for a bit.......but I like it rare.