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Thanks for the reply. I've made and smoked bacon in the past. Smoked it for 6 hours at 100 to 115 degrees. Chilled over night, sliced, vacuum sealed and frozen. My point is the internal temp on that never got above 110 and it was and is fine. So I thought it would be ok on the prime. Knowing it...

My question is, can one smoke the dry rubbed semi boneless prime rib on one day, pulling it at 110 degrees, refrigerating it and finishing it up in a 400 degree oven to brown and finish to rare a couple days later?