An impulse buy today caused a nine lb standing rib roast to be in the frig! Prime rib was one of the very first things I did in the BGE, but that was a long time ago and all I remember is that it was delicous. So, I need some prime advice--what dome temp? Use a drip pan? About how many min/lb to expect? How do I explaim to the wife that I spent the kids' allowance? Polder temp for medium rare? RotoRoast or CharCrust?? Etc, etc. After the pizza success last nite, I really can't screw up this one!