Simple Rib Roll

Picked up a17 lb choice ribeye roll at SAMs a couple weeks back. Let it rest in the fridge just over 2 weeks. Trimmed lots of fat and silver skin off. Probably threw $50+ in the trash. Seasoned up with salt, pepper, and garlic salt 48 hrs before supper time. Took the roll out of the fridge a good hour before getting into the egg, indirect at 215 grate temp for 2.5 hours. I underestimated the time it took as it was only 103 degrees but supper was supposed to be at 6. Went direct at 500 rotating until internal was 120ish then rested for 10 minutes before the natives were getting restless. The dry brine was a huge game changer and will be doing that again for sure.