For this one I had the butcher cut & prep the rib roast by cutting off the bone and having the bones tied back on. Seasoning of the roast was butter mixed with garlic pepper seasoning and salt. This was much more simple than I expected and one of the best things to come off of the smoker yet!
*Addition 2024 - place a high walled aluminum pan under the roast as it cooks. In the pan place 3 cups beef or chicken stock, 3 tablespoons butter, tablespoon of course black pepper, chipotle (or kosmos q cow cover), a good amount of chopped (or squeeze) garlic, and about a tablespoon of dried rosemary. Take out before boosting the smoker to 400 & reheat if needed when time to serve.
Temp - 250° until an internal temp of 115°
Boosted temp up to 400° to help set up the bark
Cooked to internal temp of 125° & let rest, covered in foil, for half an hour.
