My local Kroger had rib roasts on sale for $5.99/lb — a nice enough price point that I decided to try smoking one. I picked up a roast just under 5 pounds.

 

Seasoning and Smoking

I kept the seasoning simple — just pepper, garlic, and salt, no heavy rub. The smoker ran at about 250°F, using a mix of hickory (my favorite) and mesquite (a stronger, more powerful smoke wood).

Here’s how it looked an hour in.

 Two hours in

Pulling It

I removed it at about the 3 hour 15 minute mark, and it actually ran a bit over my target temp — I should have pulled it at 135°F when measuring the thickest part, and didn’t quite catch it in time.

 Here’s a shot right after coming off — it smelled fantastic.

 Result

I let it rest 20 minutes before slicing. It came out a beautiful medium — tender, with a nice smoked flavor. I’d definitely do this again.

Want to see a completely different approach — a full oven-based reverse sear method with homemade au jus? Check out my Oven Cooked Prime Rib post. Oven Cooked Prime Rib