I have a rib roast that I am planning to thaw out and cook soon. My plan is to cook (smoke?) the roast on the WSM. I thought about using Nick Stellino's coffee rub that we have used on grilled steaks with good success.
I know nothing about beef rib roasts. Is something that is suited for the low & slow (Minion) cooking method, or should I remove the water pan and cook it like hot & fast chicken? Should I use smoke wood too?