What to put in the smoker this weekend?

[Great-Kazoo]

So I'm thinking about putting my Christmas rib roast in my smoker. I'm looking at oak wood and putting some beef broth and rosemary sprigs in the water pan.

Anyone else have thoughts on this cut of beef in a smoker?

No liquid in pan, but that's how we do it. Good rub down with an olive oil / worcestershire mix. Then rub dry seasonings of choice in. Wrap in plastic / saran wrap let sit 2-3 hours on counter. The plastic wrap keep those Flava's in, while also avoiding cross contamination of the counter top.

I'm doing an apple/mesquite 80/20 mix @ 275 till it hits 125-130 Tops. I have the roast sitting on a rack in foil pan., some Garlic bulbs, celery, onions bottom of pan. When temp is reached, off smoker wrapped in foil then a towel for 1/2 hr. Take drippings, 1 cup water, woecestershire sauce heat till boiling, reduce heat , simmer 5 min or so.

I've done bone-in prime rib in the Traeger a few times. Tasty stuff.

Oh Yes it is. It's one of the signature hell o daze treats the spouse & i enjoy. With that $5.77 lb deal there will be more then 1x we roll out the roast.


One thing we like about cooking on the smoker . There's always room for improvement. Be it original seasonings used, liquid in pan or not. High heat over low etc. It's always a learning experience.
This thread has given me ideas, opportunities to share pictures, recipes etc . Thanks.