Smoked Standing Rib Roast

Ingredients and Weight:

• 3-bone (6-7 pounds) Certified Angus Beef Standing Rib Roast
• 1 tablespoon olive oil
• 2 tablespoons dry rub of choice (such as Montreal Steak Seasoning)
• Hickory wood chips (for smoking)

Preparation Time:

• 1 hour for preparation
• 6 hours for smoking

Cooking Time:

• 4 hours at 225°F (107°C)

Difficulty Level:

• 3 out of 5 (Moderate)

Preparation Method Steps:

1. Remove the rib roast from the refrigerator 1-2 hours before smoking to bring it to room temperature.
2. Preheat the smoker to 225°F (107°C).
3. Trim excess fat from the rib roast and rub with olive oil.
4. Sprinkle the dry rub over the roast and evenly coat all sides.
5. Place the roast on the smoker grates and insert a meat thermometer into the thickest part of the meat.
6. Smoke for 6 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Remove the roast from the smoker and let it rest for 15-20 minutes before carving and serving.

Nutritional Information:

• Calories: 620 per 4-ounce serving
• Fat: 30 grams
• Protein: 50 grams
• Carbohydrates: 0 grams

Dish Characteristics:

• Tender, juicy, and smoky
• Rich, flavorful meat with a hint of smokiness
• Perfect for special occasions or family gatherings

User Comments:

• "This rib roast was absolutely perfect! The smokiness added a delicious depth of flavor."
• "I've never had a rib roast so tender and juicy. It was a hit with my guests."
• "The dry rub was a great choice, it brought out the natural flavors of the meat."

Special Precautions and Tips:

• Use a high-quality rib roast for the best flavor and tenderness.
• Don't overcook the roast, as it will become dry and tough.
• If you don't have a smoker, you can roast the rib roast in the oven at 275°F (135°C) for 1-1.5 hours per pound.