I am proud to be a new egg owner and just cooked "the best standing rib roast I ever put in my mouth" and I think Guru also agrees as I invited him over, but he was deep into the red wine. I have no idea what i did except I started at 550 degrees for about 20 minutes and continually closed it down in 20 minute and 75 degree increments until it hit 275 for 2 hours, for a total of 3 hours. Now I don't know if this is beginners luck, magic of the egg, but I did look on the forum and did not see any standing rib directions. Does anyone have any improvement ideas??? All I know is that bugger came out eggactly right, even though Guru kept calling my egg a virgin, yes it is still white and tan inside.......looking for a nickname and being a regular member to the forum.