Done many of them - excellent way to fix prime rib roast!
A couple of things - watch the internal temp!!! Pull it when it is a few degrees under your target. This is a dense piece of meat and will continue to cook - as much as 10 degrees higher. If you like medium, target rare or at most medium rare. You can always slice thick and put back on cooker if it is too rare. If it is too well done - SOL!
Look on Penzy's web site and get some Chicago steak seasoning. rub generously and enjoy!
