Shared by Jeff Colvin
Bronco - Standing Rib Roast (post-Christmas)
3 hours, 13 minutes
Prime rib roast from Fresh Market 11.25 lbs prior to trimming. 4.5” X 6” tube after tying. Full basket of KBB lit with 2 Weber starters, let it go in open smoker for 20 min then added deflector plate and grate and closed lid, vents set to #1. Roast on at 10am. Flipped it over at 11:20am.
Trimmed and dry brined 36 hours. Double batch of cow crust applied morning of the cook.
Meat on. Flipped it over once at 11:20am.
Up to temp, ready to be seared.
Charcoal still left. Started to sear, roughly 3 min per side plus both ends.
Done. Great.