I had 1 more Angus rib roast left in the freezer from when they were on sale. I figured it was time to thaw it out and show it some love. Simple SPOG rub with a splash of chili powder. Weber Kettle with a fuse, hickory, oak and a little mesquite. Finished at 138 because I like it on the medium side of medium rare. Rested sliced and thoroughly enjoyed.