re: Any suggestions for someone doing a Prime Rib for first time

Trim (reserve all trimmings), then salt a day or two before you plan on cooking.
Salt and pepper ONLY about an hour before cooking.
Smoker at 225. put a pan of 1/2 red wine and 1/2 water with all of the trimmings under the grate. Make sure to keep the pan full of liquid for the entire smoke.
Cook until 120 in the center (cook to temp, NOT TIME)
Turn on broiler or gas grill as hot as it will get. Sear the outside.
Let sit for 30 minutes.
While resting strain the drippings pan and put the liquid in the freezer for about 10 minutes or until the fat starts to solidify on top. Once that happens you can scrape the fat off and put back into a pan for heating/reducing.
Slice and eat.

Best prime rib I've ever eaten I cooked this way for Thanksgiving.

You don't need to let them come to room temperature. That's a myth.

And yes, two smaller roasts will cook faster than one big one.

It will depend on what cooking temperature you are going low and slow with them as to how long it will take. The nice part about this method is you can let it rest for an hour and a half and then sear it to get it piping hot again.

So err on the side having it rest earlier than later.

quote:

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Preheat to 500 degrees 
Put in room temperature Roady for 5 minutes per pound 
Turn oven off and let sit for 2 hours without opening 

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This is the method my mom always did and her prime rib was always delicious (miss you Mom). Do either of you (Bmoney or Yellowfin) who use this method make an Au Jus? Are there enough drippings to make an Au Jus? Any advice/recipe would be appreciated.