While waiting on my late night ABT's to finish smoking I decided to prep my beef rib roast that I'll be smoking in the morning. It's my first one so I'm kinda nervous, especially at $6.99 a lb. I couldn't find anything labeled "prime" rib but the kid behind the counter said this should taste the same. We'll see. The bones are still attached since there were no meat cutters at 10pm. Will that be a problem for me? I applied a light coat of EVOO and some Pappy's Prime Rib Rub. I plan to smoke at 225 til IT hits 140. My goal is a pink medium finish. If any of you with rib roast experience have any comments, suggestions or words of wisdom I'd appreciate it. Does 225 sound like a good temp to smoke at? Any suggestions on wood? I have hickory, cherry, mesquite, apple and pecan. Again this is my first rib roast so any help is welcome.