Decided on trying my first Rib Roast so I had to try it on my Kettle and post it to here. I picked up a 3 bone roast and let it come up to room temp for a couple of hours. Only seasoned it with Montreal Steak Seasoning and used the Snake Method with a little bit of apple chunks. I kept the grill around 240-250 and pulled the roast off at 128 and foiled to 133. The wife had no complaints and said she liked it a lot so I call this cook a success. Some things I will try on the next one though is to get my other kettle up to high temps and set the roast in indirectly for 15-20mins and then move over to the low and slow kettle. Also, instead of pulling it at 128, I’ll pull it at 120 and foil it til around 125. No complaints on doneness but we do like it just a little more rare than what it was. Not a lot of pics but here are some pre-cook, pre-slice and plate. Thanks for checking it out.