Remove the Roast from the plastic wrap or butchers paper.
If there are twine tied around the roast to hold the bones to the roast. Remove them and set aside to reinstate or replace with new twine.
Damp dry with a paper towel and Generously season with the Kosher Salt, wrap in plastic wrap and return to the Refrigerator for 3 to 12 hrs. to salt brine. (Preferable 8-12 hours)
Re-tie the Butchers Twine
After it has Salt Brined, Remove from the refrigerator and allow it to come up to room temperature for at least 2-hrs.
Apply a light coat of the Stone Ground Mustard evenly over the roast and Season with your SPG Seasoning
Preheat the Recteq 380 Pellet Smoker to 225° - For my other smokers I set them at 250° because the meat is a little farther from the heat source
Place the Thermowork Signals probe in the center of the Standing Beef Rib Roast and set the Alarm for 118°
Place the Standing Beef Rib Roast in the smoker on a rack in a baking pan. Cook until you reach an internal temperature of 118°. (for a 3-bone roast roughly 3 hours & a 4-bone roast roughly 4 hours) But go by the temperature of the probe instead of the time.
When the Roast reaches the internal temperature of 118° remove and place in cooler and let it rest for 20-minutes.
Turn up the heat on the Recteq Pellet smoker to 450°.
After 20-minutes and when the Smoker is up to temperature. Place the Standing Rib Roast directly on the grates of the smoker and smoke for 5 minutes depending on the color. (flip over half-way through if needed)
When the bark of the roast is a nice and golden brown remove and return to the cutting board.
Allow it to rest for about 10-minutes
As soon as you can safely handle the Standing Beef Rib Roast. Slice, Serve and Enjoy
Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.
