Fellas, looking for a little help here and ideas. What I thought I'd do is pick up a 7-8 pound rib, coat it with olive oil, smother it with something like a Montreal Steak Seasoning, heat the egg up to around 250, put the plate setter in with a pan on top of it to catch the drippings, slow cook that sucker to about a 125 IT, wrap it in foil for 20-30 minutes then cut it. Any reason this wouldn't work???? BTW, any ideas who long to smoke it? Like I said, never done one. Thanks!