Standing Rib Roast

Ingredients

 

4 Bone Rib Roast

¼ cup Olive Oil

2 Tablespoons Killer Hogs AP Rub

2 Tablespoons Killer Hogs Steak Rub

1 Tablespoon Rosemary finely chopped

1 Tablespoon Sage finely chopped

1 Tablespoon Thyme finely chopped

6 cloves Garlic minced

 

Instructions

 

  1. Prepare smoker for indirect cooking at 275⁰; add a couple chunks of seasoned pecan wood to

the hot coals for smoke flavor.

  1. French the ends of the rib roast by trimming away 1 ½-2” of meat between each bone (you canask your butcher to do this as well). Truss the roast with butcher twine.
  2. In a small bowl combine the AP Rub, Steak Rub, rosemary, sage, thyme, and garlic.
  3. Coat the outside of the rib roast with olive oil and sprinkle the seasoning mixture on the outside.
  4. Place the rib roast bone side down on the smoker and cook until internal temperature reaches

125 degrees. Use a probe thermometer to monitor internal temperature.

  1. Remove the roast from the smoker and loosely cover with aluminum foil for at least 20 minutes.

To serve: carve the bones away from the rib roast and place it cut side down on the cutting

board. Slice the roast into desired slices and serve.