So this morning I'm off to the grocery store to buy eggs. Just so happens the eggs are on an end cap right next to the BBQ supply aisle. I look over and see two 20 lb bags of Lazzari Mesquite Lump Charcoal. I looked closer; no price. I grab a bag and walk to the checker to see what they want for it, expecting to hear $18 to $22, typical grocery store prices. The checker says "$3.99." I freeze into my best poker face and say "do you have any more in the back?" She answers "Nope, it's been discontinued by the chain so that's the discontinued price." I grabbed a cart, walked back, got the other bag and my eggs. "Well heck, might as well try this lump later today. Lets see what they have on sale in the meat department." Boneless beef chuck cross rib roast for $2.49/lb. Picked up a 7.5 lb'er, checked out, and headed home. After a bunch of errands and lunch I got it ready. I liberally rubbed a pomegranate balsamic vinegar into it followed by a paste of 1/3 cup garlic olive oil, 1/3 cup mined garlic, 3 T kosher salt, 2 tsp each course black pepper, and dried thyme/basil/marjoram/rosemary. Followed the guidelines on Amazing Ribs for prime rib temps, cooking at 225 to 250, though I opened the vents to let the temp creep up on purpose to 270 to 290 for the last hour or so. Took it to 135F internal temp, just a tad over four hours, a little more done than I like it but perfect for my wife. The rest as they say, is history. BTW, I'm now sold on lump charcoal. LOVED the mesquite lump. Very light smoke flavor that complemented the roast nicely.