I did an 8 pound rib roast today. Indirect on the Weber 26 (buy one) with lump charcoal. I gave it a base layer of Killer Hogs The BBQ Rub and topped it with Montreal steak seasoning. I used a chunk of bourbon barrel oak for the smoke. It turned out really good. I carved half into steaks and took it to my dad. He's 81 now and I thought he might be in bed at 10pm but he was up watching the Coca Cola Firecracker 250. He's a huge NASCAR fan and he loved the prime rib albeit a sample as he seldom eats this late. Good times.