I managed to sneak in smoking a rib roast yesterday.
The roast, fresh from one of the cows we just got back from the butcher.
Seasoned with just salt and pepper
Into my smaller smoker @ 225 degrees with some hickory wood.
after 2 hours in the smoker
after 4 hours
Done at a meat temp of 135 degrees and 6 hours
Mmmmm, mmmmm! Tasted even better than it looks!!!
I really need to take more time for cooking!!