Hey John, You will love it done on the smoker!! Here is what I posted about how I did a prime rib roast:
On New Year's Day, I smoked a rib eye roast, bone-in, a little over 5 pounds. Nothing but salt & pepper on it. I smoked it on my Excel 20 and used a pitminder for temperature control, since it was quite windy. I used pecan and smoked it at 210 until it hit 115 internal temp, about 2 1/2 hours. Then I put it in a 450o oven for 15 minutes to get an little crust, internal temp was 130 when I took it out. I foiled it for 20 minutes, then carved. Man, was it delicious!!!!