Since I got the MES 30 and reading all this threads with rib roasts I've been wanting to try it myself, so I just went by Costco and got me this 6lbs Ribeye Roast. I plan on coating it on Worcestershire sauce but I need to go and get the thick one. I do have a question though, what is the difference between standing and boneless and why most choose standing? Better flavor? Better cooking? This baby will have to be severed in half due to my parents not liking anything that is not cooked to well done. Hopefully I can figure out what this Qview is lol, first post with photos!!!