Okay...don't shoot the messenger here boys.
Not my first Prime Rib but trying to plan the Prime Rib for Christmas day I did a significant amount of looking around (mostly here) and most all are pretty much in agreement with what been posted here in this thread. Me too...well sort-of, I guess.
I followed this recipe exactly and all adults at Christmas table said it was best PR they'd ever had.
http://amazingribs.com/recipes/beef/prime_rib_roast.html
This is a great read no matter what your views on techniques.
In a nut-shell:
I bought a whole 7 bone roast.
Butcher de-boned and cut bones in half for me.
I trimmed the Strip end of the roast by 2 bones.
Then trimmed A LOT of the fat, silverskin off.
Tied to make round, even tubular roast.
Salted for 24 hours.
Seasoned w/ salt free rub for another 24 hrs.
Cooked on the Kettle at about 250 until I got to 115*
Then over direct heat w/lid open until we got to about 135 internal.
Served as fast as I could from grill to plate (still took a few minutes with other stuff)
It turned out really good. Other PRs I've done pretty close to what was stated earlier and they were darn good too.
More than one way to skin a cat...