Smoked Standing Rib Roast

I made two 7 pound roasts. Trimmed the bones off and saved the ribs for smoking later. I tied the roasts so that they were more round and even for cooking. I also poked holes into the roast and inserted whole cloves of garlic throughout. I used an electric smoker at 200 degrees and smoked with a mix of cherry and a little hickory wood for approx. 3 hours. Always use a good thermometer though. I pulled off the smoker at 115 degrees, wrapped in foil and placed into a thermal cooler till the temp got to 123 degrees. Then I reversed seared directly on a super hot gas grill for about 45 seconds on all sides to create that crispy exterior crust. This brought the temp up to about 130 degrees and after I let them rest for another 10 minutes, it sliced to perfection. Even pink from end to end with no overcooked parts. The leftovers froze well and I reheated the "prime rib steaks" on a hot gas grill for about 1 minute per side till they were just warmed up. They were almost better than the original prime rib. The grilling added more smoky goodness and the grill marks added texture.

I made two 7 pound roasts. Trimmed the bones off and saved the ribs for smoking later. I tied the roasts so that they were more round and even for cooking. I also poked holes into the roast and inserted whole cloves of garlic throughout. I used an electric smoker at 200 degrees and smoked with a mix of cherry and a little hickory wood for approx. 3 hours. Always use a good thermometer though. I pulled off the smoker at 115 degrees, wrapped in foil and placed into a thermal cooler till the temp got to 123 degrees. Then I reversed seared directly on a super hot gas grill for about 45 seconds on all sides to create that crispy exterior crust. This brought the temp up to about 130 degrees and after I let them rest for another 10 minutes, it sliced to perfection. Even pink from end to end with no overcooked parts. The leftovers froze well and I reheated the "prime rib steaks" on a hot gas grill for about 1 minute per side till they were just warmed up. They were almost better than the original prime rib. The grilling added more smoky goodness and the grill marks added texture.

I made two 7 pound roasts. Trimmed the bones off and saved the ribs for smoking later. I tied the roasts so that they were more round and even for cooking. I also poked holes into the roast and inserted whole cloves of garlic throughout. I used an electric smoker at 200 degrees and smoked with a mix of cherry and a little hickory wood for approx. 3 hours. Always use a good thermometer though. I pulled off the smoker at 115 degrees, wrapped in foil and placed into a thermal cooler till the temp got to 123 degrees. Then I reversed seared directly on a super hot gas grill for about 45 seconds on all sides to create that crispy exterior crust. This brought the temp up to about 130 degrees and after I let them rest for another 10 minutes, it sliced to perfection. Even pink from end to end with no overcooked parts. The leftovers froze well and I reheated the "prime rib steaks" on a hot gas grill for about 1 minute per side till they were just warmed up. They were almost better than the original prime rib. The grilling added more smoky goodness and the grill marks added texture.

instead of hickory chips, try apple chips, the flavor is amazing!!