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Anyone have a really good approach to smoking a rib roast?
I got a 17lb choice grade ribeye roast that we are smoking for our upcoming Christmas gathering. I wondered if I should air dry it in the fridge with cheesecloth over it for any length of time like some oven recipes I've read. Was going to use apple wood for the smoke and do it on my WSM. Plan is to smoke it to a lower end finish, then wrap and refrigerate to bring to the gathering, then warm it back up in a low oven, then slice and fast sear to finish. Wondering about any success or failure stories.
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