Description
This pellet smoker standing rib roast is rich, smoky, and perfectly tender with a juicy center and crispy crust. Using a low and slow smoke followed by a high-heat sear, this recipe delivers restaurant-quality results that are surprisingly simple to achieve at home.
Ingredients
Scale
- 1 standing rib roast (bone-in, about 4 to 6 pounds)
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon ground mustard
Instructions
- Pat the roast dry and coat with salt, pepper, and mustard.
- Place on a rack and refrigerate overnight, uncovered.
- Preheat pellet smoker to 180°F to 200°F.
- Bring roast to room temperature for 45 minutes.
- Place on smoker, fat side up, and cook until internal temp reaches 120°F to 125°F.
- Preheat oven to 450°F to 500°F.
- Transfer roast to oven and cook for 10 minutes until crust forms.
- Rest for 15 to 20 minutes before slicing.
Notes
Always use a meat thermometer for accurate doneness. Letting the roast rest is essential for juicy slices. Dry brining overnight enhances flavor and texture. Experiment with different wood pellets to customize the smoky profile.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 0g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 135mg