Thanks to the forum for the tips on wings. I wound up doing two types for a party here, and they went fast. Now, I have never tried a rib roast on the Egg....it would be great to have a standardized recipe on the forum. The salt encrusted version posted earlier seemed like a God awful mess, and the moisture-retaining qualities of the Egg seem to remove any need to go this route anyway. Plus which I am guessing the pan drippings are inedible, so no Yorkshire pudding. So, I guess a rub with garlic, lots os grund pepper, some salt, and (?)sounds best with Kenny G's suggestion of 450F for 20min, then 350F until it hits 120 Polder. My wife is a traditionalist here, and views all this something like doing the Thanksgiving turkey in a curry sauce.