Hughver,
I only do one of these every new years eve or new years day. Always tied with college football!
That said, I am different than most, if not all people. I dont sear or reverse sear. I have a discussion with my brother every year because he thinks I am an idiot! I don't care about the bark on prime rib, I want the edge to edge meat to be the same. So use that as a background to my post.
For a BONELESS rib roast, I always tie with butchers twine as tight as possible to make as round as possible. The more round it is, the more even it will cook edge to edge. I season with any steak rub, but I always add dried rosemary and thyme. Fresh herbs ends up bitter. I smoke at 250F until 130F. As you mention, it raises to 135-137F after rest.
I let rest for at least 30 minutes, then slice. If you have attendees that like more well done, you can do the following. After resting and you start to slice, place pieces in a pie tin with au just and put back into your 500F oven for 1-2 min and flip and cook for 1-2 minutes more. It will end up MW. That is how my wife likes it so I do this every year.
I have added a couple of pre and post cook pictures. It looks like I used Montreal Steak seasoning on this one with rosemary and thyme. Notice how tight I pull the twine to make it round.