Smoked Prime Standing Rib Roast

Beef

 

Rub lightly with Alpine Spice from Montana. Remove from bone and cradle. Nice fat cap on top. Smoke with oak and cherry, some lump charcoal to keep the heat up (Start the smoker with the outside temp at about 12 degrees) and a couple stray pieces of Mesquite for about seven hours at 250 (average). Internal temp should be  close to 140 and then pull it and bring it inside. Great served on a platter atop a Yorkshire pudding.