Tis prime rib season, so I offer this great article from the good folks over at Serious Eats. The article focuses on oven roasting, but it’s eminently applicable to barbecue.
The one downside of this process is that it assumes that everyone eating the prime rib likes theirs medium-rare. I do, but often there are a few folks who like it more done. The traditional roasting method yields end cuts that are more done. Of course, you could always cook individual slices in the oven after carving to satisfy those leather lovers, but that’s a pain.