Smoked Standing Rib Roast

steps

1. Prep: Remove rib roast from the refrigerator and set it on a tray on the counter 6 to 8 hours before cooking.
2. One hour before cooking, season surface of roast liberally with kosher salt.
3. Prepare your preferred smoker/barbecue pit: Build a fire and bring temperature to 250 degrees. Add hardwood chips at your discretion. (Use more chips if you prefer a heavy smoke flavor.)
4. Insert instant-read thermometer into the middle of the loin, as deeply as you can.
5. Smoke and Rest: Place rib roast into smoker, bone-side down, as far away from heat source as you can get it.
6. Cover and smoke at 250 degrees for as long as it takes. This will probably be 4 to 5 hours. Don’t get antsy!
7. Once internal temp has reached 125 degrees, pull rib roast out of smoker and wrap in butcher paper.
8. Place wrapped roast in a cooler with the lid open for 30 minutes, then closed for another 90 minutes. Again, please don’t get antsy—it has to rest.
9. Serve: Cut twine to separate loin from bones. Slice in between each bone and lay on a serving platter.
10. Slice as much of the loin as you’d like into ¼-inch slices and lay on platter next to and on top of bones.
11. Season each slice with a pinch or two of sea salt before serving.