Smoked a choice bone-in rib roast, just over 7 lbs. I used the method recommended by ThermoWorks, the folks who make the ThermaPen.
Seasoned the roast with a mix of 1/2 cup brown sugar, 1/3 cup kosher salt, 1/2 cup Montreal Steak Seasoning, mix them together well and apply a generous coat to the roast the night before smoking. Let it sit uncovered on a sheet pan in the fridge over night.
Insert a temp. probe and smoke the roast to 110° internal with the smoker running at 210°, takes a while. Then move the roast with the probe still in it to your oven, preheated to 500°. Pretty much a reverse sear. Remove the roast when it gets to 120°-125° and tent with foil. Let it rest until it hits 135° for med. rare, 20-30 minutes. If you prefer something other than med. rare go for it.
Carve and enjoy!!!
Here it is -
Thanks for the look