Decided to follow the popular trend of cooking a rib roast since publix had them on sale for $5.79/lb. I bought a 7.25 lb roast, well marbled and cooked on the performer, starting with high temp to char/sear the meat and then back down to 200-225 for 2+ hrs. The only problem was, the 3/4 chimney of hot coals would not come down even with significant vent control so I cooked at a higher temp than intended but kept bringing it down and watching internal temps. Once i hit 124 degrees, i pulled it and let it rest for 20 min. The meat was incredible, cooked perfectly, seasoned nicely w/ fresh pepper, kosher salt and garlic powder. I'm now enjoying some of the leftovers.