1 standing rib or sirloin roast (bone-in prefered), about 5 lbs
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp ground mustard (Colman’s prefered)
1. In a small bowl, combine the salt, pepper, and mustard. Pat the roast dry, then rub all over with the salt mixture. Place on a plate (suspended over a small wire rack if possible) and refrigerate overnight, uncovered.
2. The following day, prepare your smoker for indirect smoking (more instructions here), with a target temperature of 180F (but up to 200F is fine). Place the roast on the smoker, fatty-side up, and smoke until the internal temperature reaches 125F for a medium (pink all the way through) done roast, or 120F if you’d like it a little bloodier. This part of the process will take at least 3 hours, but up to 5 hours depending on the size of the roast (and whether or not it is bone-in).
3. As the roast gets close to temperature, pre-heat your oven to 450F (up to 500F if your oven will go that high). Place in the oven and roast until the outside is dark brown and crispy, about 10 minutes. Remove from the oven and rest for 15 minutes, then slice and serve.
