Per my last post, our Christmas dinner guest list was primarily friends, but son, Rhett, and his family came over from South Carolina on the 26th for a holiday visit and his meal request was for smoked beef rib roast (prime rib). Since this is one of my favorite meals, I was only too happy to accommodate his desire.
Kroger's had their bone-on, choice, rib roast on sale for $6.99/lb earlier so we bought a four bone roast and let it hang out in the fridge for a week before cooking - the butcher had cut off the bones and tied them back on.
I didn’t have any of my special prime rib rub and since we have enjoyed Montreal Steak Seasoning on our steaks I decided to give it a try on the roast. I didn’t want to cook it with the bones as it might affect how it cooked and they would need to be removed for the crust adding process to get it around the entire roast. So I removed the curved bones, flipped them the opposite direction, and laid the curved side of the roast back on them, thereby creating a space between the bones and the meat.
I cooked it in the smoker at 225F to an internal temperature of 120F, then wrapped the roast in foil and placed in a pre-warmed cooler to rest until dinner time and the rib meat became a little appetizer - then the bones were simmered overnight for rich beef broth.
Fifteen minutes before meal time, the roast was unwrapped, placed on a rack in a pan and put into a 475F oven for 10 minutes and came out looking like this.