So my Awesome neighbor brought over a 10.67LB, 4 bone rib roast yesterday and asked if I had a problem cooking it on the Egg and coming over for dinner. I DID NOT! So I rubbed it with dijon mustard, rosemary, garlic, olive oil, salt/pepper. Put it on my AR indirect at 300 until internal temp reached 115. That was about 21/2 hours. Then removed it cranked the egg up to 550 and seared it until internal reached 129. Pulled it for a nice 30 minute rest. Sliced up in about 1" slabs....Amazing! The beer and wine was flowing. What a great evening with a great family.