King Doops has rib roasts. I saw a 21 pounder in the cooler.

I have never done one in the smoker. As a cook I did hundreds of pounds of them in convection ovens, then put on the whites and slice them to order.

I think I may go and grab one tomorrow and try it. A three or four bone, not half a dinosaur. I have a couple of ideas that, even if I mess up, it will still be a great cut with plenty of flavor.