Beef Rib Roast

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Smoked a 17 pound, beef rib roast...bone it. References said that it would take longer than boneless. I estimated 4 to 6 hours @ 225. Had a problem getting the fire started & stablized. [p]The temp stayed at 225 for an hour or so. With the bottom draft only 1/8 inch open it began to move up to 275. My polder read 46 when I put it on. There was a huge different between the dome thermometer & the polder at low temps but read only a 25 degree difference at 250.[p]After 3 hours, the internal temp reached 130. I took the roast off & wrapped it in Film 905 & put it in a styrofoam cooler.[p]The guests (immediate family) arrived 2 hours later. The internal temp read 140. The roast was still warm at sliciing time. [p]The family said it was excellent. [p]Used up all my fire sticks. Next time I will light the Big Green Charcoal with my newly acquired Bernzomatic, MAPP torch.[p]