By now you know my enthusiasm for prime grilled cooked on the rotisserie. (Charcoal burning, ideally, so you can toss soaked wood chunks on the coals.) The slow gentle rotation bastes the prime rib with its own fat.
I also like indirect grilling--again with wood chunks on the coals.
So my question is who among you have tried smoking a prime rib low and slow (250 degrees). How long did you smoke a 4 bone (8 to 10 pound) roast. And what (if anything) did you do to obtain a crust?
Details and photos please!