What has been your experience with smoking Prime Rib as far as getting a good crust on the surface? I noticed some posters just smoked their roast and one pulled it off at low temp and seared on the grill to finish. I'm doing a boneless Prime Rib for the first time but I've done tri-tip roasts and they needed searing after smoking because they only took about 1 1/2 hours and looked like brown shoe leather on the outside when they hit my desired interal temp of 125. Would a longer/lower or shorter/higher smoke with my Prime Rib develop a crust or should I plan on firing up the grill to finish? I usually do my tri- tips at 230.