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ktice20

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Good morning fellow Eggheads. I've been reading all of your posts for quite some time now. The amount of amazing tips I've received from my reading is awesome. Everyone does such a great job. What I've noticed is there are several different ways to cook great meat. This is my first post. I am not new at all to my Egg but I haven't yet done a rib roast on the Egg. I have an XL Egg and will be doing a bone in rib roast. The butcher has cut the bone off already and tied it back on. I plan to run indirect at 260-270 degrees. Any tips y'all might have for cook time and prep would be greatly appreciated. 

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