So I received the green light from the wife to go ahead and put our Easter dinner (a 7 bone 11 lb. choice standing rib roast) in the WSM bullet for dinner. I have done quite a bit of reading on this site over the last week in regards on how to cook it in the smoker. I keep coming back to the high heat montreal steak rub way posted on the main page. While I understand that this type of cut of beef doesn’t really benefit from the slow and low method, I was wondering if anyone has cooked it in the bullet using both high heat and low and slow and if they preferred it one way to the other. I understand a benefit of slow and low will produce a more evenly cooked roast, but I would think that it would end up more tender and juicy as well. But nothing looks nicer than that bark created by a high heat cook and the option of different doneness of cuts I will have. So I am kind of in an indecision state on what to do. Any advice,tips,tricks or stories are appreciated. I cannot mess this up or I will be in the dog house big time and the Easter Bunny will be the next thing I put on the smoker!!