In the rib roast listed on the opening page, looks like the rule of thumb is 20 min per lb.
Plus the 20-30 min rest period.
Did my first rib roast last night, 7 lbs
plus, internal temp 126* took 2hrs 38min, lid temp at start was 325* during cook dropped to 295*.
If you run at these temps it'll eat some Kingsford.
Internal temp of 126* when removed from WSM was taken in center of roast and was more like med-med rare with ends of meat running 132* and a solid well done. Results were great, sliced in a large glass platter and had plenty of au ju.