Loaded up the basket with some lump, cherry and pecan.
Used a mix of rosemary, thyme, garlic, salt, pepper and olive oil.
Micro planed the garlic and mixed it up and spread it on.
Dumped a full chimney on the basket brought it up to 225.
The factory thermometer is mounted high in the cooking chamber. Seems to read about 50 higher than the grate. Appears to be accurate though.
Put the rib on at about 4:00 looking for 140 internal.
My temps held steady for the entire cook. I pulled it at 140 and let it nap for 15 min.
Tasty, juicy, just the right amount of smoke. Delicious! Took about 4hrs.