re: Update w/ pic: Rotisserie bone-in Prime Rib

I am debating - going hot for 30 to get good crust - opening the hood to let high heat escape - recover and close bottom vents - and then letting kettle settle into a low temp to 120. OR - may just set out low and slow and keep some hot coals nearby to add as roast cooks, and then hitting it on high for the reverse sear.
I am chopping and cutting and getting my annual post Christmas Eve service jambalaya prepped, so I have time to meditate over the prime rib and all the thoughts you guys have offered thus far.

I will take pics.