Looks wonderful. But I agree that 139 is high for a rib roast. You can always serve the ends or cook a couple slices longer. But I'd rather take them off at 125 and rest for 30 min.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)