Standing Rib Roast

When Joy gets the rib roast from the store she take it out of the plastic, rinse, dry it and cover it with paper towels. Place it in a clean non-reactive pan such as stainless steel or glass. Refrigerate for days checking and changing the paper towels daily. This process is known as dry aging. Dry aging makes most rib roasts taste like Angus beef. Rib roast or any roast that can be served medium rare Hickory smoked salt (recipe follows) Garlic slivers Pepper Olive oil Mix pepper with hickory smoked salt and rub on meat, if the roast is too dry rub with a little olive oil first. Form small slits in the roast all over and poke garlic slivers in the slits. Now the roast is ready for smoking or cooking in the oven. A great tool to have would be a remote wireless meat thermometer. You always know the internal temperature of the meat when it’s cooking with on of these handy gauges. Smoking the meat is the cooking choice Jack Daniels wood chips are wonderful but any wood chips made for a smoker are fine. Smoke meat until the temperature reads 135 degrees let the meat sit before carving for at least 15 mins. Oven cooking : Preheat the oven to 475 degrees put the roast in with the temperature gauge in and cook for 1 hour turn the oven off and et it sit for as long as 2 hours watching the temperature it will keep rising. If you notice the the temperature stops rising and it is no where near the desired 130-135 turn the oven back on at 200 degrees until the temp reaches 135. On the other hand if the meat reaches the temperature before the 2 hours is up remove the meat from the oven and always let the meat rest before carving. Hickory Smoked salt: Hickory smoked powder 2 parts, 1 part kosher salt or sea salt,1/2 part unsweetened cocoa powder. Mix ingredients together and put in a shaker container. I bought the powder on line at a spice web I also bought mesquite powder which is just as good!