What started as a quiet dinner for my wife and I has now turned into dinner for seven at my mother in laws. I have been practicing on briskets and tri tips for the summer and my goal all along since getting my smoker this past July was to do a Prime Rib for the Holidays'. I bought an eight pound rib roast from a local butcher that supplies grass fed organic beef at a reasonable price. I followed most of the advice on the forum and added some of my own twists like putting fresh garlic cloves into the roast and covering the fat cap with dehydrated garlic chips and onion slices. Simple rub of salt, pepper, garlic powder and some Northwoods Seasoning from Penzey's spices. I seasoned it and plastic wrapped it yesterday around noon. I put it in the smoker at around 10:30 this morning. My plan is to take it off at 140 degrees and wrap it up, stuff it in a cooler and let it rest while I make the 25 minute drive to the mother in laws where the rest of the meal is being prepared. Dinner is scheduled for around 5:30-6:00 but that will remain fluid as the rib is not coming off early to keep a dinner time. I will leave you with a picture of the Rib rubbed down and wrapped for its nap at noon yesterday. I will update this thread later tonight after I return from dinner. Wish me luck. My only concern has been a 40mph wind and dropping temperatures, but so far I have been able to maintain 200-225 degrees in my little smoker.