Making 2 7lb each prime rib roasts tomorrow. Total of nearly 15 lbs. Putting them on my snp I want them to be rare to medium leaning towards the rare side. Want the blood juice on the plate when serving which is how most people who will be here like it. Going to keep snp temp around 225 to 240. What temp am I looking for in the prime rib to get the doneness I am looking for? Any other suggestions welcome. Also I am making dutch's beans and fresh sweet corn to go along. Any other side dish suggestions appreciated. Thanks all!!