I figured you would have 10 recipes by now. Ok, here is mine. I don't think most like it. If you like the Rib Roast with about 1/8 inch of brown, and the rest that wonderful maroon through out, pmillen's will be the perfect way to do it.
Mine is a 3 stage process and produces a Rib Roast with crust and about 1/2 inch of brown before you get to the pink...
Rub it with what you want, I agree Montreal is wonderful, for a Rib Roast I even like to run it through a spice grinder so it is fine and sticks even better. Start the meat cold. 500° for 20 minutes, very important step and temperature. (If your pit cannot achieve this temperature do in oven). Turn down to 325° cook for 1 hour. Internal meat Temp should be somewhere around 105°-110° at the end of the hour dead center of the meat. Take out of pit, tent with foil, rest for 2 1/2 hours on counter.
Back in pit at 350° until your desired temp is achieved (allowing for about a 5° rise) with that final 15 minute rest. You will need an accurate internal meat thermometer for this. And I cook with that said thermometer in the meat the whole time after the 20 minutes high heat cook.
I like this cooking method because it allows the temperatures to cook the meat fibers and to evenly distribute heat in the meat. The last part is to just finish the meat to the correct internal temperature that you desire.
But it will look like this...
Not this...
