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Rookie Rib Roast
Rookie Rib Roast
Rookie Rib Roast
Rookie Rib Roast
Rookie Rib Roast
Rookie Rib Roast

Rookie Rib Roast Rookie Rib Roast

Pit Temperature: 250°
Desired Internal Temperature: 120°-128° depending on taste)
Cooking Time: 4 - 5 hours

Directions

This was my first attempt at smoking &cooking a rib roast. Hence the name.

I started with an almost 7 1/2 lb. Rib Roast. It was slathered with a thick coating of spicy brown mustard and a rub made of Coarse Sea Salt, a little pickling salt, a lot of fresh cracked Black Pepper, and a little each of red pepper flakes, onion & garlic powders, paprika & crushed rosemary.

I started with a small amount of Briquettes and a pit temp of 225°-250°, Jack Daniels Oak Pellets in foil pouches for smoke. It smoked low and slow for almost 4 hours until it reached an I.T. of 128°. This may be a little more done than some like but it was perfect for my family's taste.

It was moved to a pan and tented with foil to rest for 45 minutes. While resting I switched to Lump charcoal to raised the pit temp for the final high temp reverse sear method. When I put it back on for about 10 minutes, the pit temp was around 450° and peeked at 475°.

It was moist, flavorful and done perfectly to our liking with a salty, peppery, crusty, seer on the outside. No need for Au Jus at all! It was served with some skin-on mashed potatoes & steamed broccoli topped with a sharp cheese sauce.

Thanks for taking a look!

Comments and Ratings

Average user rating from: 5 user(s)

Rating 
 
Ratings (the higher the better)
Rating*
Comments*
 
Rookie Rib Roast 2011-01-13 09:52:00 Spinny
Reviewed by Spinny    01/13/2011

Wonderful!

Rookie Rib Roast 2011-01-04 06:31:00 btebo
Reviewed by btebo    01/03/2011

look very yummy.

Rookie Rib Roast 0000-00-00 00:00:00 TentHunter
Rating 
 
Reviewed by TentHunter    11/29/2014
Rookie Rib Roast 0000-00-00 00:00:00 btebo
Rating 
 
Reviewed by btebo    11/29/2014
Rookie Rib Roast 0000-00-00 00:00:00 Spinny
Rating 
 
Reviewed by Spinny    11/29/2014