Anthony's Christmas Rib Roast

Meredith and I spent our Christmas this year in Wilmington, NC with her Brother in law, Sister, Mom, and Dad. It was especially important because it was our son Thomas's first Christmas along with our Niece Harper's in their new house. This post belongs to Anthony as he cooked an incredible rib roast on his Backwoods Smoker. Here is the rundown of his cook:

Step 1: prep the smoker.  Kingsford charcoal briquets.



Step 2: Add the woodchips and light the smoker.

Step 3: Trim the roast.  This one was especially large, so Anthony cut some steaks off before seasoning the final product.

Step 4: Season the roast.  This included a number of things consisting of an initial lighter rub of salt, pepper, etc followed by some olive oil and fresh herbs, and then some yardbird (bovine bold I believe) followed by a last drizzle of olive oil and remaining herbs.  The roast was also slotted and stuffed with garlic cloves throughout.  This sat out at room temp for an hour or so until the smoker was fully ready.

Step 5: Smoker is ready, meat on!

 Notice the drip pan underneath.

 2 1/2 hours in

Step 6: Pull the roast around 120-125 degrees for finishing.  This particular roast was finished on a weber kettle until it was medium temp on the outside and medium rare in the center of the roast.

Step 7: Slice and serve.

Step 8: Enjoy!  Notice the perfect medium rare roast alongside creamy mushrooms, green beans, potatoes and bacon & brussel sprouts!  This was a perfect Christmas dinner.  I have to give credit to Anthony for such a fine meal!