Have 5 days off so I thawed a 6.5 lb prime rib roast I've had in the freezer since last July (vaccum sealed of course). In the BDS at 220-245, pull at internal temp of 130*. Was planning on it to take 4 hrs........... 2.5 hrs then wrapped in foil, toweled, in ice chest, till 1815 hrs (when everything else was ready). I liked it! Used cherry for the smoke. Raw and unrubbed..... Guess Unfoiled and sliced..... Final product (juices over it) with sweet corn, sauted sparagus, sauted shrooms in beef broth and vino.