Red Meat

Standing Rib Roast


Prep Time: 1 Hour  |  Cook Time: 2 Hours


12-pound bone-in rib roast
12 cloves garlic
1/3 cup canola oil
Leaves from 3 sprigs fresh rosemary – chopped
Kosher Salt
Freshly cracked or ground pepper


This was a 12 pound bone-in Choice rib roast. Where I buy my rib roasts, the bone are cut from the meat, then tied back on
I let it age for 4 days in the refrigerator
About an hour before I put it on:
Start the fire and set up for indirect heat
1. Chopped up a few sprigs of fresh rosemary and added to about 1/4 – 1/3 cup of canola oil
2. Cut the twine tying the meat and bones
3. Pierced the roast about six time on both sides and inserted a clove of garlic into the hole as far as I could push it
3. Tied the bones back onto the meat
4. Brushed the roast with the oil / rosemary
5. Season liberally with kosher salt and fresh cracked black pepper
Brought the temp in the KJ to about 325.
Threw on a chunk of pecan (soaked it for about an hour)
Roast on – added another chunk of pecan after about an hour
Tried to keep temp between 325 – 350
Cooked until internal temp was 125 – right at 2 hours
Let it rest, covered with foil, for about 30 minutes