I have a vertical smoker, the Canadian version of the ECB I guess. I saw a great pork rib roast on sale today and bought it to smoke. It has a nice fatty layer and 4 bones, since I only bought the smoker last week and am now hooked like a fish I have to try this.
Any help to make it come out nice? I plan on putting a nice rub on it, letting it hit room temp, getting my smoker up to about 250, then putting on the meat with some maple wood, and about half way through putting on some hickory and mesquite just for that kick.
I have no clue when it comes to brining if at all needed. All I know is once done I want to cut it into amazing chops.
Just so you know, this is my test for my real dream, smoking a prime rib at about $150 next weekend, so consider this my test :)