Smoked this rib roast for a neighborhood competition on Saturday. It was about 4-5 lbs (4 bones). Smoked with cherry wood at 225 degf on my WSM. It only took about 3 1/2 hours to get to 125 IT. I pulled it, double foiled it and put it in a cooler covered with towels to rest for a couple hours. Wow, was it delicious. Thanks to Bear for some tips. My rub was light and consisted of kosher salt, cracked black pepper, garlic powder, onion powder, white pepper and coriander. Took first place int he competition too!