I'd have to say that the only thing that comes close to the visual impressiveness of a full prime rib is a whole turkey. And while I do like turkey it's no contest when it comes to taste.
I wonder if a select prime rib would be any good.
I actually prefer a full prime rib to a turkey - that would be due to the influence of the Scottish and Irish side of my family. And thanks to whoever posted a link to the site below I've found a lot more information too: http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html
Now I'm very skeptical about anything that says "perfect" (ya think???) but the above article makes some very interesting points. So much so that I'm wondering if it might be possible to adapt the recipe to smoking, as that might make it even more "perfect".