A 7-pound, two bone standing rib roast (Costco sourced), if you will.
Notes:
I did let it rest 10 or 12 minutes before cutting. Meat:
Notes:
- Seasoned liberally (thanks Obama) with kosher salt and fresh cracked black pepper
- Sat overnight uncovered in the fridge
- Smoked for 3.5ish hours at about 225F using hickory until about 120F internal
- Rested 20 minutes, then blasted at nucular for 5 minutes in oven for some crust
I did let it rest 10 or 12 minutes before cutting. Meat: