I know there are several folks here familiar with Kamado, or BGE. We have a rib roast and want to do it on our #5 K. We've done them inside, and did them perfectly, but how do we do it on the Kamado? Some say start with blazing hot, then turn down, some say bring it up to blazing hot at the end.

Hit me with your best shot, please. I really miss the Kamado site for recipes.
TIA.

Nan in De