OK... So i followed Bearcarver's instructions with a little help from pop. I am going to smoke at 11:00 AM tomorrow morning for a 7:00 dinner. I have (2) 7 1/2 pound standing rib roasts and 1 5 pound standing rib roast. The two 7 1/2 pound roasts I will put in at 11:00 AM and the 5 pound roast I will put in at 1:30PM or so. I have pics here of the prep. Thick W sauce, onion powder, garlic powder, kosher salt, and CBP. Here goes, I will keep everything updated as the day goes on.
Rib Roasts Before Rubbing
Rib Roast before rubbing from another angle.
Rib Roast #1 view after Thick W, Onion Powder, Garlic Powder, CBP, and Kosher Salt
View # 2 with rub on ( and my son)
Just so you know... My Mrs. Albert had a shit fit because I took a pic with the background containing crap she was cleaning up... so just so all you guys know.. were not a bunch of slobs.... I will take more pics of the meat as its cooking and my son the pirate (for the day at least) tomorrow.
Thanks for the help everyone,