Prime Rib Advice; Needed

The theory is that the bone adds some flavor. I do boned and tied.

The loin/small end (away from shoulder) is best to get.

I'd recommend bone-in - more flavor. You'll have to cook it a tad longer, but it's worth it, esp. when you start getting to the meat close to the bone. Good stuff!

What they said!

Bone in and tied, means more flavor and also a heat buffer if you are on a UDS or have a hot spot on you smoker. I would opt for the bone in. If you have a hot spot or something abnormal, and it flairs, it burns the ribs not your prime. There is no negative to have the ribs, if the whole thing is cooked perfect, then the ribs are a great cook's treat.

Now as for what end, the loin (small end) looks better, but I think the larger end has better flavor. The thing about the larger end, is you have to cook slower, because the outside lip cooks faster.