As part of our English themed Christmas dinner, we bought a 6 lb. standing rib roast for 6 people. Following some ideas in Serious Eats, I first salted and peppered the exterior surfaces, and let it stand while I heated my MasterBuilt Electric Box Smoker to 200 degrees. I roasted it in the box smoker until the internal temperature was about 125 degrees, which took about 4 hours. I then turned down the smoker to about 125 degrees to use it as a warming oven until my regular oven was available (i.e. after all the Christmas cookies, etc, had been baked). I then turned the oven up to 500 degrees, and roasted it for about 10 minutes to get a bit of a crust.  This is what it looked like after it came out of the hot oven.

The advantage of this approach was a very even cooking of the roast, with a nice crust on the outside.  If people like their meat more well done, the roast can be cooked in the initial slow cooking to a higher temperature.