- Joined Dec 15, 2013
I started with an 8 lb Rib Roast and rubbed it with Kosher Salt and Coarse Cracked Black Pepper.
Then in to a 500 deg cast iron skillet to sear it on all sides.
From there into the smoker @ 225 deg for 4 1/2 hours.
2 hours into the smoke. I'm using a light apple wood smoke.
Coming out of the smoker at 120 deg to rest for 45 min.
45 min later internal temp has risen to 129 deg. Time to eat.
It was wonderful. A beautiful light applewood flavor and so tender you
could cut it with your fork.