Looks like several did a standing rib roast... here's mine, reverse-sear

6lb. bone in... Indirect 225° until it reached 110°. Let it rest while the BGE came up to 550°. Seared each side for 1 minute, removed, tented and sliced after 20 minutes of rest. Caught the drippings during the cook and the au jus was tasty!

Here's my recipe for the rub and au jus.

Rub

2 teaspoons kosher salt

1 teaspoon black pepper; coarse ground

1 teaspoon dried minced garlic

1 teaspoon red pepper flakes Au Jus - prepared and poured in aluminum drip pan 2 cups beef stock 2 cloves garlic; peeled and crushed but left whole 1 sprig rosemary First picture is resting before sear, second pic is the money shot!