I would be disingenuous if I did not follow up on this. Here's the last picture.
That was on the smoker after 3 1/2 hours. At this point I put it on a kettle with a chimney full of freshly lit lump (indirect) for another ten minutes or so to improve the sear. Then it went into a preheated cooler wrapped in several layers of foil. We soon headed off to the kids place for dinner.
To carve this, I sliced off the ribs in one piece and quietly wrapped them in foil and put them back in the cooler.
The rest of the roast was sliced and there was very little left by the time dinner was finished. The next day I relit the lump in the kettle and closed the dampers to keep temps about 250° and roasted the ribs another couple hours. They came out great!
I highly recommend standing rib roast for anyone who enjoys beef! You can also do a ribeye roast which is the same cut (I think) but without the ribs, but I really like the ribs too.