Standing Rib, rubbed with Tatonka Dust and cooked indirect at about 280F until 135F internal (well that was the plan). Cooked on the MasterTouch and then finished on the GA with CI grill grates.
Waiting for rub
Totonka Dust added (and one rib removed)
On she goes
Lookin' good
Cut open....cooked it a bit too long
added the Tatonka and forged ahead.
Turned out okay, would have preferred it rarer. Happy as a first effort though.
In the end pretty happy with it given it was my first go at this cut and first go trying the minion style method and not the snake method.
Ken