Gonna try my first smoke on the MES and it's gonna be a Rib roast That we bought last weekend. Have it "dry aging" now and have a few questions. What temp should I cook it at? I'm thinking 225. How many min per pound? Rub will be salt, pepper and granulated garlic. Want to keep it simple. Can I to some ATB's at the same time? I know to put them on later but will the temp be ok? thanks I will remember to post Q-View. Also I have some hickory chunks and MES says to use chips. Not sure I see any diff if it will fit in the pan. Can I use them or should I go get some chips?