Started up the smoker around 1pm, in the mean time I rubbed up a 5.5 lb rib roast with McCormick steak rub and had it in by 2. Smoker set at 225. Pulled it out at 545 with a temp of 125. Used cherry chips for the smoke. Let it rest under foil till 620ish and sliced it up. Had some corn and rice with a little bread. It came out very good. I like mine a little more done but the family likes it rare. I didn't take any pictures before going in but the rub was a little thick. It had a nice spice that I like and was very tender.