Sort ingredients
jacrouch
QR Code
Listen
Pdf
Horseradish cream
Prepare your smoker at 200 degrees with a heavier smoking wood such as oak, mesquite or hickory.
Cut the rib roast down to a 6 bone piece and trim away the bones to make a standing rib roast.
Season liberally with Holy Cow and Gourmet Garlic & Herb.
Tie the ribs back on with butcher's twine.
Smoke the rib roast on a Traeger at 200 degrees for approximately 3 ½ hours, not exceeding 120 degrees internal temperature.
Remove the roast from the smoker, cool a bit, and vacuum seal it in a bag.
Place the roast in a circulator water bath at 126 degrees for 5 hours.
Remove the roast from the bag, cut the twine, and pat both pieces of meat dry.
Sear the roast over a hot fire on all sides.
Place the ribs back on the Traeger for an hour unwrapped, then wrap in pink butcher paper and continue cooking until they reach 205 degrees internal temp.