Prime rib on a smoker...advice please

The good folks here have been a great source of information & advice on more than a few occasions, so...I stand before you again. In a couple of weeks I will be doing a catering job and serving prime rib for 80. I will be cooking (or bringing up to temp.) on site, using my reverse flow smoker. For those of you with experience, am I better off going with the pre-cooked & bagged prime rib...or starting from scratch with whole rib-eyes?
 
Any ideas on how long these will take to cook? I'll probably pull at 130°
 
Self serve buffet line & we will carve as the guests come through.
 
Thanks for all of your comments.............Best.............John