I have had a choice rib roast in the freezer since December when they went on sale. It was a 4.7 pounder. I put rubbed it down with a paste of garlic, kosher salt, and peppper. It cooked at 280 on the Egg for about 3 hours. Wrapped it and threw it in a cooler for another three hours. Then I put on some potatos. I wanted to sear the outside so I cranked the Egg up to 500 degrees and threw it on for about a minute per side. Sorry - this was the only picture I could get... My plate... It was a little more well done then I like, but very tasty at any rate. I will be doing this again.