- 1 (10 to 12 pound) bone-in rib roast
- 3 tablespoons olive oil
- 1 cup The Grill Dads’ Salt Pepper _ Three Chiles seasoning
Preheat your pellet grill to 250 degrees F. Take the meat out of the refrigerator and let it sit at room temperature for 2 to 3 hours before cooking.
Rub the meat with a very thin coat of olive oil. Liberally sprinkle with Red Tuxedo rub. Remember, it is hard to over salt a piece of meat this size. Rub in the Red Tuxedo and allow to sit at room temperature another 30 minutes.
Place in the smoker for two hours at 250º then turn the temperature up 350º until the internal temperature of the meat is at 122º (carry over on this large cut is significant, it rose to 132º while sitting on the counter).
Let it rest for 30 minutes. Slice and serve.