Well. I trimmed up the rib roast this morning, gave it a pat down of seasoning mixed with fresh minced garlic. Frenched the bones for purty and put a few small pieces of garlic inside the meat before I rubbed it.
Then I smoked it for 3 hours and got it to 120 internal and took it off and let it rest for about 30 minutes. There was other meat but this smoked roast got destroyed. They even cleaned the bones off . I was worried to death that I’d ruin an $80 piece of meat. Turned out to be the best piece of meat I’ve ever cooked. Talked to @Wahoo95 this morning and he suggested I wrap the ends of the bone to keep them from burning. Thank you for that advice. The whole thing turned out great.
For some reason I can’t get pics to load. Few folks saw it on Facebook. I’ll get some pics up when my service is better.
It was et before any pictures but I cooked a 19lb standing rib roast and gravy. Other dishes were mashed potatoes,deviled oyesters,Country Ham from Bentons,salad. My wife made lemon chess and pecan pies.