Posted by JJ on August 11, 1997 at 16:17:11:
In Reply to: Beef posted by Doug H on August 11, 1997 at 13:43:21:
I have smoked a standing rib roast several times. Turned out great.
Rubbed it generosly with fresh pressed garlic and fresh coarse ground
black pepper. I use natural charcoal with sugar maple chuncks for
flavor at 250/275 degrees. Use an int
ernal thermometer when it gets
to 140-150 degrees it will be rare. 160-170 medium rare to medium. Use
a drip pan to catch the juices then grind some fresh horseradish. Have
also done spring leg of Lamb on my smoker. Enjoy JJ