Picked up this choice bone in rib roast from Winco for $5.98lb. In all my years of smoking just never did a rib roast, I would always cut them up into ribeye steaks. It was 7.4 lbs but I cut the bones out and put them aside for another time. Rubbed with salt, pepper, garlic powder and onion powder. Scored the fat cap cross hatched style after reading BearCarver's posts about it. Also sprinkled worstershire sauce into the fat cuts. Just on the fat cap side *wish I did more of that on the other sides after tasting the meat close to the fat cap.
Heated up the MES 40 to 225 degrees and put some 75/25 hickory/alder chips in. Put it in about 2pm and it hit an IT of 138 degrees at about 5pm so I pulled and rested it. Served with some mashed potatoes, gravy, green beans and of course, punch-you-in-the-face level horseradish. I didn't get a plated shot but here is some Q view
Heated up the MES 40 to 225 degrees and put some 75/25 hickory/alder chips in. Put it in about 2pm and it hit an IT of 138 degrees at about 5pm so I pulled and rested it. Served with some mashed potatoes, gravy, green beans and of course, punch-you-in-the-face level horseradish. I didn't get a plated shot but here is some Q view