I've had and cooked on Kamados for over 30yrs. Back in the old days, before there were platesetters, this is the best way I found to cook rib roast. It's still my favorite way to cook it. No need for reverse sear with this method. I cook it ribs on (not cut off and tied back) and fat cap left on. I cook it ribs up fat cap down and don't turn it. I rub it with granulated garlic, fresh ground black pepper and Lawry's seasoned salt. I cook it at 250 to 275 until internal temp at 130 to 135 with a reading near the bone.
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