Ingredients
Equipment
Method
Herb Paste
- Place all herb paste ingredients into a food processor and pulse a few times until combined into a chunky paste. (double recipe if the roast is over 5 pounds)
Rib Roast
- THE DAY BEFORE: Apply olive oil, salt, and pepper generously to the rib roast. Then apply the paste.
- Store overnight in the refrigerator to allow the seasoning to incorporate into the meat
- Preheat the smoker to 225; I use apple or cherry chips. Stay away from oak or anything mesquite. (They are too harsh.) Make sure there is water in your smoker pan.
- Place the seasoned rib roast on the smoker, bone side down.
- Use a thermoprobe inserted into the thickest part of the roast.
- Smoke the roast for roughly 3 ½ hours or until the center of the meat reads 125 degrees F. Allow ~ 40 minutes per pound.
- Remove the roast from the smoker, wrap it in foil or butcher paper, and stash it in a cooler for at least 30 minutes. (This will hold for several hours.)
Nutrition
Notes
General Notes:
Beef Temperature Chart:
- Rare: 120-130 degrees F
- Medium Rare: 130-140 degrees F
- Medium: 140-150 degrees F
- Medium Well: 150-160 degrees F (THIS IS UNKIND)
- Well Done: 160 degrees F (THIS IS A CRIME)
- 225 Degrees will take roughly 40 minutes per pound
- 250 Degrees will take approximately 30 minutes per pound
- 275 Degrees will take about 20 minutes per pound
- CONSTANT TEMPERATURE IS KEY - DO NOT KEEP OPENING THE SMOKER - Use the thermoprobe to track progress.