I'm at home for Christmas with my parents. I left my DigiQ II at home so I'm flying with the dome thermometor on my fathers LBGE.[p]My brother-in-law brought a 10.25 lbs standing rib roast (bone in) with him for Christmas eve. I'm doing it on the egg and want some advice. My brother in law likes the type of roast that is pink all the way through and is urging me to do the roast at 200-225. The rest of the family prefers a nice gradient of rareness with the inside of the roast red (not pink).[p]So I'm planning on searing the roast on the stove and roasting it in the egg at 300-325 until an internal temperature of about 130-135 knowing I'll get some carry over.[p]Any thoughts?[p]I'm doing a 20lb turkey tomorrow for Christmas...will brine it overnight.[p]I also am on my parents computer so I don't have the wise one PDF...if anybody (wise one?) has a link, please post it as I'd like a reference and to leave it with my father.