Cooked our first rib roast in the 2 Star, and very pleased. Had a 4 rib Prime. Took off the bones, and as much external fat as possible. Hit it with kosher salt, and dry brined in fridge for 24 hours or so. Wiped it dry, and tied it up as tight and round as I could, rubbed with a little duck fat so the herb rub would stick. Into the MAK on the top rack, with a drip pan full of mirepoix and little beef stock under it on the lower rack. Set it to cook at 250. Intended to "reverse sear" it, but as the cook progressed, the bark/crust was forming so nicely that it was left as is until pulling at 130 internal. It climbed to 139 after a 20 minute rest, and was slightly overcooked for my liking. Still very tender, very juicy, and tasted great! I'd just pull it at 125 next time, or carve it sooner. I love this grill!
Merry Christmas everyone!
Jeff