Today, I used Jim Minion's standing rib roast recipe ... see recipe section. I used a 4.6 lb. roast and marianated it over night. Then today, I heated the GOSM to 325* and smoked it with hickory wood. I am now an official HERO with my family. I explained that I got the recipe on the SMF but they still give me the credit. (Thanks Jim.) I smoked the roast until an internal temp of 135* (it took about three hours with windy rainy weather ..... 64*). It continued to warm to about 140* when I cut into it. I'll tell you what, just add a littly horse radish, salad and some steamed asparagus or what have you (garlic mashed potatoes wouldn't be bad either) and you'll have a fine meal..... don't forget the rolls. If you're looking for a little something different, give this one a try. Good one!! And by the way, I smoked this one with the bone side down. Any thoughts on bone side up??