1 standing rib or sirloin roast (bone-in prefered), about 5 lbs
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp floor mustard (Colman’s prefered)
1. In a small bowl, mix the salt, pepper, and mustard. Pat the roast dry, then rub throughout with the salt combination. Place on a plate (suspended over a small wire rack if potential) and refrigerate in a single day, uncovered.
2. The next day, put together your smoker for oblique smoking (extra directions right here), with a goal temperature of 180F (however as much as 200F is okay). Place the roast on the smoker, fatty-side up, and smoke till the inner temperature reaches 125F for a medium (pink all over) carried out roast, or 120F if you happen to’d prefer it a bit of bloodier. This a part of the method will take no less than 3 hours, however as much as 5 hours relying on the dimensions of the roast (and whether or not or not it’s bone-in).
3. Because the roast will get near temperature, pre-heat your oven to 450F (as much as 500F in case your oven will go that prime). Place within the oven and roast till the surface is darkish brown and crispy, about 10 minutes. Take away from the oven and relaxation for quarter-hour, then slice and serve.