Picked up a NICE marbled 11lb standing rib roast..slight/modest fat cap.. I have an 075 traeger w/ the digital thermometer.. gonna COOK it up tomorrow. Just wondering HOW long it'll take to get it to Medium Rare.(want to SLOOOOOOOW cook it). temps outside are COLD..20''s-30's Any suggestions?? It's already bag'd up and curing in the fridge.. thanks..