Beef Rib Roast

[Shaky]

Hey guys,

Its a lovely day and I have a lovely rib roast to match from a local farmer/butcher. I am looking to give it the low'n'slow treatment on the excel this afternoon but just need a little advice on temperature...

Any suggestions on optimum temparature to get it nice and tender would be appreciated.

Also I was thinking I would use just a bit of oak to smoke, you guys think that would be okay?.

Thanks in advance for the help . (If any )

Shaky.

[joker smoker]

i normally cook rib roasts at 275-300 f to an internal temp of 135-140 with a simple dalmatian or montreal rub. oak is fine.

[Shaky]

Great..thanks for the advice

... another quick question...What kind of cooking time do you usually allow?

Cheers.

[joker smoker]

like most BBQ its done when its done....the internal temps ive given are for a little over rare but you should also allow a good 40 mins resting after removing from your cooker....as the rib joint contains a fair ammount of fat you may wish to cook longer or raise the temp for the last 1/2 hour to crisp the fat....i reckon youre looking at 40-50 mins per lb. but use a thermometer rather than a timer to judge your cook