First time smoked rib roast

[Rawhide99]

We have a bone in rib roast in the freezer that my wife wants me to smoke for guests on New Year's day (serving 4 total). Im not a pro, but not new to smoking meat. However, this will be my first time preparing a rib roast.

My plan is keep it basic: W sauce binder and SPG and slow cook at 225°. Maybe baste with W sauce or butter along the way. My current smoker is the Hasty Bake Roughneck that im very pleased with. I can supplement the lump charcoal with oak, apple, or cherry chunks. Or pick up something else like hickory, pecan, etc.

My primary question is about the finish. Should I cook to desired temperature and serve as Prime Rib or slice steaks and sear to each person's preferred finish? My preference is the latter, but when I'm cooking for just me and my wife I don't worry too much if it's not perfect. Feeding friends I would like it to be exceptional.

Any advice for a first time rib roast cook is appreciated.

 

[TimboBBQ!]

We have a bone in rib roast in the freezer that my wife wants me to smoke for guests on New Year's day (serving 4 total). Im not a pro, but not new to smoking meat. However, this will be my first time preparing a rib roast.

My plan is keep it basic: W sauce binder and SPG and slow cook at 225°. Maybe baste with W sauce or butter along the way. My current smoker is the Hasty Bake Roughneck that im very pleased with. I can supplement the lump charcoal with oak, apple, or cherry chunks. Or pick up something else like hickory, pecan, etc.

My primary question is about the finish. Should I cook to desired temperature and serve as Prime Rib or slice steaks and sear to each person's preferred finish? My preference is the latter, but when I'm cooking for just me and my wife I don't worry too much if it's not perfect. Feeding friends I would like it to be exceptional.

Any advice for a first time rib roast cook is appreciated.

If you want exceptional I would go with your comfort zone and do what you know

 

[SmokinEdge]

Personally I leave it as prime rib. I cook low slow to about 5* less than desired final IT, then pull it and loose foil it to rest and let temp stabilize but start down. While that’s happening (30-40 min) I crank up the heat, 450-500* then put the roast back on (uncovered) for maybe 10-15min to sear. We go 120-125* to pull off then finish as described. It gives a nice med-rare finish 130ish IT) which makes most folks happy enough.