Jim,
Not sure what technique you used to smoke your bone-in rib roast, but you might try this"
Prime Rib (This is a Prime cut, but I get the same results with Choice).
I find the standing rib roast to be the best smoke of the year, for me, and really look forward to it, when I can find one! I use a really low-and-slow approach, with a reverse-sear at the end. What you end up with - even with a USDA Choice cut - is a beautiful, medium-rare roast from edge to edge. I would suspect that a Select cut wouldn't be much different. One of the biggest mistakes folks do, with a bone-in rib roast, is either a) sear first, or b) cook at too high of a temperature. Don't worry about what the outside looks like - that can be finished at the end. Instead, worry about what the interior looks like!