Prime Rib On The Smoker?

Sorry, I'm a noob.
I'm just an innocent bystander watching all you guys do this cool stuff while I stand here and drool.

I do mine in my backwoods....sauther the outside of the prime rib roast (a bout 10 pounds) with your favorite spices, garlic--rosemary--rock salt--course pepper--horserddish and crank her up to 500 degrees.....leave the charcoal or wood on for 1 hour...KEEP OTHER DOOR CLOSED>>>DO NOT CHECK MEAT!!! then let the oven cool down ( about 1 -2 hours0 and inside you will find meat about 120 to 130 if you have a remote temp unit, stick it in before putting meat in cooker as the trick is to never open the door, this keeps the heat and moisture in 1 time I did and the grease burst into flames...the best I have ever had..