Damn Mike, how many people you having over??
I like to get a rib roast and put at least a week dry age on it. I cut the ribs off, rub down with your favorite rub and tie the ribs back on. That way when completely cook it is a few cuts of string and the ribs are off. I like to smoke it at 275 until I reach an internal 130, then I pull and place in the cambro for 30 mins or more.
That is our traditional Xmas dinner. I usually get a whole rib roast and dry age it. Half is cooked on Xams and the other half for New Years.