Cooking a 6.5lb bone in prime rib today for out of state relatives. (My old fishing and hunting partner) I have always done prime rib in the house oven at 325f. I have decided to use my Yoder pellet smoker this time for a different take on this special piece of meat. Used the search bar for smoked prime rib and noticed several of you are smoking at 225f for 3 to 5 hrs. Is there a big difference between the flavor and juices retained when going low and slow? Reverse Sear also?