I will be attempting my first beef rib roast for Christmas this year and would appreciate any input. We will have a large crowd of about 14 adults, so I'm thinking about a 14 lb. rib roast. Questions are: Should I cook the whole roast or is it better to split it in half and cook the two together in the Egg? How would cooking time estimates change if I cooked two 7 lb. roasts vs. one 14 lb? I wouldn't think the cooking time would be cut in half or would it? Would a 14 lb. rib roast fit whole in a large Egg? I did purchase a 7 1/2 lb. rib roast to try this weekend before Christmas and it was about 9 inches in length so I'm thinking a 14 pounder might not fit as a whole on the large egg's 18 inch grid and therefore I would need to split for them to fit side by side.[p]I expect to do a 500-600 degree sear and then cook for remainder at 325-350 indirect until internal temp. is about 140-145 for medium doneness which according to my calculations should take a little over 4 hours to complete. Sound about right?