I used Stuarts method today and the Rib Roast turned out ok, nice and rare although I need to work on my times a bit with my FEC as figuring out the right shelf and I may have to tweek the temps a bit.
But, it was so tough I could have used it for beef jerky. I was really disappointed. Guess thats what I get for buying a cheap(er) rib roast even though it was choice.
Next time I'm going to go to a butcher I know as compared to where I got this one.
Note - go to a quality cut of rib roast, I learned the hard way.