"The Guy Cooks!"

The prime rib turned out great! It was about 6 pounds, took about 1 hour, 45 minutes to cook. What helped cook it evenly was propping it up vertically for about half the cooking time on a poultry rack, situated between the two fires. Besides the garlic "jab 'n' poke" trick, the McCormick's "French Herb" rub added a lot of oomph. I also drizzled some Yoshida's Sauce (spiked with crushed garlic clove) from time to time on all sides.

Because of the size of the cut, the end portions turned out more well-done than the middle section, which was barely medium-rare. For the next time, I think I'll try tenting the end sections in foil after about 30-40 minutes. This should make all portions cook a bit more evenly.