Slow-roast prime rib cooking time

Barbes

I'm doing prime rib for eight tomorrow, following advice I've gotten here -- 250 until about 120 degrees internal, then rest, then sear-roast at high temp, all indirect. Can anyone give me per-pound cooking times? It looks like about half an hour a pound until the first pull, but I'm not positive. Thanks in advance.

Jeffersonian

I'd consider the half-hour per pound to rare/med-rare about right for planning purposes.

Barbes

Thank you, that helps.