Prep Time: 15 mins
Cooking Time: approx 1.5 hrs
Standing Rib Roast (5 - 7 lbs) Olive Oil
Salt/Pepper Based Rub
Kitchen Bouquet Browning Sauce
Rosemary - chopped
Prepare a 250-275 degree charcoal fire and smoking wood chunks of your choice (oak or pecan recommended). You can have your butcher "french" the bones if you'd like them to look prettier. Alternatively, you can remove the bones completely and cook them separately or even detach, season the roast and then tie them back on to get more rub down into the roast - anything goes!
Rub with olive oil. With a heavy hand, season thoroughly and let sit for 30-45 mins. Brush on Kitchen Bouquet and sprinkle with chopped rosemary. Sprinkle with turbinado sugar. Place roast on indirect heat until internal temp is 110-15 degrees. Remove from grill and let rest for 10-15 mins while stoking fire and raising temp as hot as possible. Lightly brush again with olive oil and place roast back on hot grill for 45-60 seconds per side until a dark crust forms. Sear all surfaces. Remove and rest for an additional 20-30 mins.