Because Sandy and I are going home to Missouri for Christmass we are not having the traditional huge blowout at Thanksgiving. I talked her into letting me do a Standing Rib Roast for just the 2 of us. As I was thinking about this cook, my instinct began to nag me. There are just some cuts of meat that should be kept simple and not overseasoned. This is the plan. Night before: prepare fresh Black ground pepper, sea salt, garlic granules, and Juniper ground. Rub roast well and place in the fridge overnight. Smoke on the Lang at 225 F until internal temp is about 120 F. with Pecan. Foil in a pan with a splash of beef broth and fresh Rosemary out of my bed, to internal temp of 145 F. Pull and Rest. Collect the drippings and make aujas. Sides: Shooters Roasted taters and mushrooms, steamed asparagus, Sandys Cin. Rolls or Apple Pie. Sounds like a plan but if ya think I am off base with the roast let me know.