First off, welcome aboard! Ribeye, prime rib, standing rib roast or whatever you wanna call it is surprisingly forgiving as long as you don't overcook it. The timing doesn't change a whole lot with larger roasts since the circumference doesn't change. The larger roasts are just longer, so the thickness remains pretty much constant.
What you do with it is pretty much up to you and depends on your comfort level, timing and the type of party. If it's a sit down meal and you want "roast beef", then I'd slice it after smoking the whole thing to medium rare. For those who want it more done a dip in simmering au jus will bring it up to temperature very quickly without drying it out.
If it's a "steak party" where you want to be the star of the show making steaks on the grill, I'd slow smoke the whole roast to about 120°, then rest it. Then slice and sear over a HOT grill to the desired doneness. The steaks will be done quickly and those who desire medium rare ( as the Good Lord intended us to eat steaks) will be rewarded with a perfect edge to edge doneness and a juicy, flavorful steak. Those who like their steaks a little more done will benefit from more char on the outside as it will take longer to get the steaks up to temp. Everybody wins!
A pat of compound butter on top just before serving is never a bad idea either.