Hi, Thought I'd give beef ribs a go, I've ended up with a long rib (see picture), the butcher I've bought this from didn't speak much english so I couldn't exactly quiz him on it. Can you folks give me some advice? Set up is Kamado Joe, indirect with oak, probably about 250-275 with home made rub. I'm not sure what my target temp should be, also this cut has quite a bit of meat on it, should this be treated like prime rib or should I go for a longer cook? Any advice would be appreciated.