Hi boys 'n' girls! About a year or so ago I posted my experiences with cooking a rib roast in my CS smoker. I have a new and I think VASTLY improved receipe to share.
I started with (2) 10 lb rib roast cut off the bone and tied back on for cooking. I let them rise to nearly room temperature before giving them a liberal rub of fresh ground Tellicherry peppercorns and kosher salt. I preheated my CS to 225 without wood since we weren't lookin' for a smoky flavor this time. At the same time I cranked up the gas oven in my range to maximum, 600?F (you MAY need to use a grill for that temp). I do this an hour before cooking just so they are properly heat soaked.
I put the roasts on a rack in a large pan and put it in the oven for 15 minutes with the convection on to give an incredible sear. I then removed the meat and put them both near the top of the CS. I installed a remote thermometer in one roast and cooked until the temp read 115?F (about 2 hours) I then decreaced the temperature to 140 until the internal temperature reached 125?F (about 1 hour) It was then time to do a LONG rest for the meat so I lowered the temperature to 125 and the internal temp of the meat continued to rise to 140?F over time. I "rested" the meat at 125 indicated on the CS for 3 hours.
This made for the MOST tender and jucy rib roast I've ever had by a large margin and I have had some REALLY good ones!
I'm already planning for doing a whole fillet of beef with a similar method.