Roast, Standing Rib, Smoked

Ingredients

• 4 to 6 pounds standing rib roast
• 1/4 cup olive oil
• 1/4 cup black pepper (coarse ground)
• 2 cloves garlic (minced)
• 1 tablespoon sea salt

Directions

Steps to Make It

1. Gather the ingredients. Prepare the smoker for a 3-hour smoke at 225 F to 250 F (107 C to 120 C).
2. Trim any loose fat off the roast, but leave all of the attached fat.
3. In a small bowl, combine olive oil with black pepper, minced garlic, and sea salt.
4. Rub the seasoned oil all over the roast, especially concentrating on the top side.
5. Place the roast into the smoker, fat side up (bone side down). If your smoker’s heat is from one side (an offset smoker), place the bone ends away from the heat to start.
6. Rotate the roast halfway through the cooking time to ensure it is cooking evenly. Smoke the roast until the thickest part reaches 125 F (52 C), about 2 to 3 hours.
7. Remove the roast from the smoker and place it onto a cutting board or into a large baking dish. Loosely cover with aluminum foil and let rest in a warm place for about 20 to 30 minutes before carving.
8. Serve and enjoy.

Notes

This is a great roast to carve right at the table for a dramatic flair. One thing to keep in mind is that thinner slices dry out quickly but are more tender. Thicker slices will remain juicier but can be tougher.

There are a couple of other ways to finish the roast. Some cooks like to wrap the roast tightly in aluminum foil near the end of the cooking process. This keeps in the juices and produces a rich, smoky roast. But if you wrap the roast it won’t have a glazed, caramelized surface. If you wrap the roast, monitor the temperature to remove it before it overcooks.

For a crusted exterior, you can do a reverse sear. Remove the roast when it is 10 degrees below the target temperature. Roast it in an oven at 400 F or on a hot grill for about 10 minutes.