Need help with standing rib roast

Great price for a standing rib roast !
I'm just a newbi here, but an old veteran of preparing & eating "Prime Rib". They are my favorite, and I only ever had two that weren't great.
My guesses would be:
Bone side down, which would put most of the fat on top for natural basting.
I would not foil it----love that smoke flavor.
And if she likes it at "rare to med rare", I would get it out of there before it goes past 140* (that would be rare, but it should coast right into rare/med rare).
I have no idea how long this would take. I'm sure somebody will.

BTW: Those two Prime Ribs I had that weren't great were from two different restaurants around Lake Wallenpaupack, PA. They were 12 miles apart & their prime ribs has a lousy musky back taste to them. I asked a diner owner buddy of mine about it. He said both restaurants got their prime ribs pre-cooked & pre-seasoned, and out of the same delivery truck,ready for them to "nuke". That would explain it !
They should be ashamed !

Enjoy,
Bearcarver

I did 2 7lb prime rib roasts with the bone in a few weeks back. They turned out melt in your mouth fantastic. Here was my method. I use a snp.
Slather the roasts with mustard and apply your favorite rub or spices the night before. Wrap in cooking bags and put in fridge overnight. Take out the next morning and allow them to return to room temp. Remove the roasts from the cooking bags.

Get your smoker up around 230 to 235. Put the prime rib in BONE DOWN.
Maintain your temp right around that 235 mark as best you can.I used a bit of hickory and some oak for a hearty smoke flavor.
When the internal temp of the raost hit 138 I pulled them off and tent foiled for about 1/2 hour. Just fantastic rare to medium rare roasts!
I put mine on at 10:00 am and they were pulled off around 5:00 pm.
Depending on your smoker temp average you are looking at around 60 minutes per pound.
You are more concerned with the internal roast temp than smoker temp. As long as you don't get a prolonged heat spike during cooking you will be fine if your smoker runs a little high or low during the cooking.

I think my cooking time was extended because I had a big foil pan of Dutch's baked beans in with the roast the entire time. They absorb a good deal of heat.

Good luck and post some qview.

I would not leave it on there anything past 135* or it will be over cooked if you like rare- med rare.
try and keep the smoker temp around 200-215*
pull it at 135* and tent with foil and let it rest for about 30 minutes
a little EVO , sea salt and pepper is about all you need for seasoning.
use your favorite wood for the smoke.
probably take 45min- 1hr per pound. but that is just a guess. keep an eye on the temp.

she's a keeper.........bone side down but i would pull it no higher than 135. 130 for me.......