Standing rib roast...oh boy...


 
That looks terrific! Can you send me a plate?
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew:
Looks great! How did you cook it? </div></BLOCKQUOTE>

Smoked in my WSM with 2 chunks of pecan wood. Temp was about 325-350 for about 2.5 hours. Pulled it off when the internal temp in the middle hit 130. Rested for 15 minutes and sliced. Easy as pie.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
looks good paul.
did you grill with charcoal, gas...? oven? </div></BLOCKQUOTE>

WSM with charcoal
 
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