Prime Rib help

Bucky Buckshot

I would like to thank all my fellow eggers for the help in making last nights meal a resounding success. First off I made ABT's which our guests just loved!!! When I split them I made sure to get all the seeds and white membrane out then let them soak overnight in cold water, that way there was very little "heat" in them which these yankees like. I then stuffed them with mild Italian sausage and cream cheese and wrapped them in thin bacon. On the egg I cooked them to 187 internal, messured on a Thermopen that I purchased from Molly Shark, thank you by the way, it is a great tool.
The guests told me this was the best prime rib they had ever had, thanks again to my fellow eggers for all the advice I have garnered from this forum. I used one chunk of hickory for the smoke and took it up to 120 degrees internal then took it off and rested for about a half hour while I took the egg up to 500 degrees then put the meat back in for about 20 minutes. Then took it off and rested for about 15 min. before slicing. A wonderful medium rare all the way through and just so flavorful and tender and juicy it is hard to describe. Sorry for no pictures, I haven't learned how to do that yet. Again thank you everyone, I appreciate all your help. Bucky