Just wanted to share that over the weekend hubby and I cooked our standing rib roast outside. It was a rather small piece just for the 2 of us and we bought it and cooked it on a whim. After it came up to room temp I seasoned it with olive oil, salt, pepper, paprika and garlic powder. Then OH seared it on the grill like a steak on all sides on high heat. Then we removed it, he fiddled around with the coals and made a nice cool spot on the grill, sprinkled a handful of wet mesquite chips and we let it slow cook and smoke for about 40min. The outcome was unbelievable. I still can't get over how good it was. It came out evenly pink on the inside, crusty on the outside and smokey throughout. I'd say it was a bit too smokey for my taste and maybe mesquite wasn't the best smoke for it, but it was so perfect the way it was cooked and so tender! I want to do it for a bigger crowd but our grill is a bit small and I worry that it will be too cold for our Christmas dinner party to cook it outside. But I love the way it freed up my kitchen!