[dtw]

Nice piece of meat. Ribeye/rib roast is the most flavorful cut of beef, so I usually go super-conservative on smoke and/or seasoning and try to let the meat speak for itself. My personal favorite is a crust of crushed fresh rosemary, fresh ground black pepper, and kosher salt.

I sear the hell out of the meat either in an iron skillet or with a blow torch. Then I transfer it to the smoker and cook it with low indirect heat to my desired internal temp (usually 128-130'). I only use a VERY small amount of pecan or hickory - too much of a good thing ruins a rib roast. I use an electronic probe to eliminate guesswork - the roast comes off heat the moment it hits temp and then rests for 20 mins before slicing.

Two of my 'secrets':
-I never slice the ribs away from the roast befoe cooking - always after
-I always let the meat come completely to room temperature before cooking