For Christmas I bought a prime grade beef rib roast from The Butcher Shoppe to smoke in my Pit Barrel JR for Christmas dinner with family. This turned out to be one of the best rib roasts I've cooked yet!
My recipe and technique:
24 hours in advance of the cook, I dry the roast then coat it lightly with kosher salt and set in the fridge uncovered.
Remove roast from the fridge the morning of the cook and set on the counter and let it start warming up towards room temp and relaxing.
When I'm ready to set on the smoker I rub it down with olive oil.
Season it liberally with the Pit Barrel brand Beef and Game Rub, or use whatever beef rub you like.
Fill the charcoal basket with Kingsford charcoal briquettes near level with the top of the basket ring. I take out 1/3 of them and light them in a chimney.
Dump the hot coals on one side of the basket and they will slowly burn into the rest of the coals.
Set a couple small chunks of pecan wood on the charcoal. This will provide more smoke flavor into the meat.
I like to set the meat onto the grill grate for the PBJ, bone side down. Set your temp probe in center of the roast.
For sea level altitude I adjust the lower damper all the way closed (it will still have a small gap for oxygen)
Install the two hanging bars above the roast, this will help control the temp of the PB.
Close up the lid and let it cook and smoke until the internal temp gets to 120F. I always verify using a thermopen to verify the temp probe is in the center.
Once it's to temp remove the roast. Set in a pan and cover it.
Let it rest at least 1/2 hour before uncovering and slicing. I usually rest for about an hour but if it's going to be longer set the roast in a cooler and wrap it in a towel to help insulate it and keep it warm.
When it's time to serve cut the twine and remove the ribs. Set the ribs in a pan covered and stick in the oven about 325 for anther 11/2 hours. These are delicious to eat on later!
Slice and serve the roast! Give the end cuts to anyone who enjoyed a more done cut of steak. Reserve the center for those who want medium rare.
Enjoy!

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