My wife got me a new Weber for Christmas so I wanted to treat her right and do a prime rib roast for Christmas dinner. Here is the Weber she got me - 22.5" in red. Right now I am breaking it in with a cold smoke - provolone and baby swiss. I picked up a bone in prime rib today - can't wait! I am open to suggestions as I have never done a bone-in. The plan right now is to allow for about 5 hours and take to 130-134 and let it rest under foil. I also plan to make an au jous to go along with it. For the rub - basic SPOG - heavy on the pepper. Please provide feedback!