I really don't do anything special to the rib end roast. I seasoned it up with onion powder, garlic granules, salt, pepper and some sweet smoked Hungarian paprika. Then onto the wsm it goes at 325 for 30 minutes a pound. I'll pull it out when it reaches 155 and loosely foil for 20 min. Then carve away the ribs slice the meat and serve. For what its worth this is my favorite cut of meat to put on my bullet as of now.
Thanks Hambone. I haven't had a bad review on my rib roast yet. As a matter of fact it just might have found its way onto the x-mas day dinner menu.Looks really good !
