Smoke A Rib Roast?

[JBooker]

I think flashing the meat in aju will ease her mind.

Also dim the lights so it's like a fine dining establishment.

 

[Mike in Roseville]

This was the one I did last week. All done in the WSM with water and no searing. Smoked at 250-270 with water until an internal temp of 135. The cut meat is the first slice in and it gets a little rarer as you get twards the middle.

Beautifully done! That's what you want!