This is one of my favorite dishes. And the best part is you get two meals for
the price of one.
There are only 4 ingredients: the rib roast, 2 Tb of brown sugar, 1 Tb of
kosher salt and (not pictured) fresh ground black pepper.
Using a sharp knife, follow the contours of the bones to
remove the roast from the ribs. Wrap the
ribs in plastic wrap and put them in the fridge.
Cut a cross hatch patten into the fatcap. Don’t cut into the meat, just the fat. (I messed up and did this AFTER seasoning. Do as I say, not as I do.)
Mix the salt and brown sugar together and rub it all over the
roast. Top, bottom, and sides.
Wrap the roast tightly in plastic wrap and put in the fridge for 24
hours.
Unwrap the ribs and the roast. Sprinkle the roast in fresh ground black
pepper, top, bottom, and all sides. Put
the roast back on the ribs in their original position.
Using kitchen twine secure the roast to the ribs, tying the
roast between each bone.
Fire up your smoker.
Adjust the vents to maintain a temperature of 250 degrees.
Place the rib on a rack.
Place the rack on the smoker. It
can take anywhere from 2 to 3 hours to cook.
Start checking the internal temp after 2 hours. Your target is 145 degrees. This photo was taken an hour into the smoking.
When the roast is done, cover it in foil and let it rest for
half an hour.
Voila! Two delicious porky dishes! The best roast in the world, and as a bonus, delicious pork ribs!
Mmm delicious smoked standing pork rib roast…
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