First off the only reason i am asking this question is for some reason as i am searching this site it keeps freezing on me and i can not find the information i need before it freezes. as i get responses it will at least send me the information to my email. thank you all for your time. i have a few questions 1. what is the difference between a standing rib roast and a prime rib? i thought they were the same, however the standing had the rib bone left in and a prime is without. but as i got through some reading on here i am getting a different feeling. 2. which one is better and for what reason/opinion? 3. i assume you cook at around 250 for about 1-1.5 hour per lb (just as a gauge on finishing time) 4. it seems most places i read only had it rubbed with kosher salt and fresh cracked pepper (i did see the salt coating method that i may try next time but i want to be conservative since i am cooking for many, that and the deep fry method once i get a big enough deep fryer) i was thinking of maybe a little crushed/minced garlic on it too? i assume this is because prime rib is so awesome in the first place you dont/shouldnt need extra flavoring. 5. i thought you cooked the meat on the grates and let the Au jus (yea i just learned to spell that correctly) drip down but it seems your supposed to smoke it in a pan? then finish the au jus by cooking it down with some onion and garlic on the stove top (thanks to my friends who responded to my aju question) i think this was all. i forget now. sorry i could not just read to find out as i always do but something is wrong with the way my browser is setting parameters. what ever its a stupid computer any way. internal temps i am sure i can look up other ways but i dont trust anyone but my friends on here on how to prepare it. it also seems that someone had a rum (or some alcohol beverage) basting sauce for prime rib, does anyone know what i am referring to?