Smoked Rib Roast – Paul Homlish's recipes

Smoked Rib Roast

2019-09-01 02:43:37

Ingredients

rib roast, at least 3 ribs
garlic
dried or fresh rosemary (I grow a variety called BBQ rosemary which works great for this recipe)
salt
pepper

Instructions

Cut slits in the top of the roast and insert a clove of garlic and (if you have fresh rosemary) a sprig of rosemary in each.
Combine salt, pepper (and finely crumbled dried rosemary if that's all you have). Rub over the top of the roast wrap it or bag it and refrigerate 6 hours.
Preheat smoker and keep it in the range of 200F-211F.
Place roast over water pan on top grate.
Add wood chunk and another after 45 minutes.
Cook for 3 to 4 hours until 120F @ middle rib and 130F to 140F @ outer ribs.
Remove and sear over hot coals.
Remove to a pan suitable to collect juices and rest under foil tent for 30 minutes.
Slice to serve.
Serve with au-jus.

Paul Homlish's recipes https://blog.homlish.net/

I always buy at a rib roast with at least 3 ribs. I try to keep the middle rib rare while the two outer ribs are medium rare.