Ingredients

• Standing rib roast

• 1 part Kosher Salt

• 1 part Granulated Garlic

• 1 part Granulated Onion

• 2 parts coarse pepper Rosemary

Directions

1. Mix the spice rub together for a beef rub. Use any unit of measure, by volume, that will get you the amount you need.

2. Coat Rib roast in the spice blend overnight and set it in the refrigerator open. Two hours before cook time, remove meat from refrigerator and let sit on your counter. This will help tremendously with the meat cooking evenly and producing that wall to wall medium rare.

3. Set your smoker to 250° and smoke meat until an internal temperature of 115° for medium rare. Rest for 30-45 minutes before carving.

4. Top with your homemade Chimichurri.