Cooked a 5.5 pound rib roast today. Rubbed it with a little EVOO, salt, pepper, and garlic. Cooked at 325F for about two hours in the keg until the internal temp reached 130F. I removed it from the cooker and let it rest for 30 minutes before serving.
It fed eight of us and I have some left over. I also sliced off the rib bones before serving and stored those away for myself to eat tomorrow.
The meat was tender, juicy and delicious!
Thanks for looking.