Looks really good Bonus Cup, if you prefer your meat more towards rare try pulling off at 105 - 110 and just let rest un-foiled for maybe 10 - 15 minutes before carving.
We aren't fans of turkey around here so Thanksgiving and Christmas are prime rib cooks and we like them rare, So I remove them them from the bones and save them
for later usage. I tie them into a nice round chunk of meat so it cooks evenly all the way around and the whole exterior is a nice crusty layer..
This is one from 2014 and I didn't pull it from the kettle till it hit an I.T. of 120, so the carry over took it to like 130ish more of a medium I was documenting this
cook for my photography class at the local community college.. and the crust on top cracked and pulled back exposing a patch of the roast..