Rick...Thank you for an informative post. Going to lean on you a bit more if I may. Starting with whole lip on rib-eyes that are going to be 12-15 lbs., and cooking them in the smoker at 275°....do you have any idea how long they are going to take to come up to 125°-130° ? TIA...........Johnsmokendink71 wrote:rib roast is sold with ribs or chine bone intact, prime rib is with bone removed, rib eye is prime rib just cut into steak before cooking and porterhouse is a 1lb or more T-bone. as for cooking time and differences when I do a prime rib in the oven I set my oven for 500 and roast the prime rib for 30 minutes then knock the temp down to 350 until the meats internal temp reads 125 then pull and let rest 30 minutes before carving. however in the smoker I get my heat to 275 and smoke until I hit 125-130 thus taking longer to reach temp because of the overall lower smoking temp and also rest for 30 minutes before serving. and yes a lot of folks are right there is only one way to get a prime rib if you do it right, prime rib is always cooked to no higher than 130, if you want it past that it is done when they slice if from the roast, they will put it either on a flat top or charbroiler to bring to your liking. hope that helps a little Rick.