So far I've only smoked pork shoulder and ribs. I've got a big pork rib roast in the freezer I'm wondering what I'm gonna do with, normally I'd roast such a thing in the oven but I'm contemplating something on the smoker.
A rib roast I'd cook at 200 degrees in the oven until it reaches an internal temp of 145 or so. Then pull it from the oven to rest and set your oven to 500 or hotter. After the meat rests for 20-30 minutes pop it back in the oven to get a nice sear on the outside. Slice and serve immediately.