This recipe is an excellent winter dish. It's hearty, warm, and flavorful. The prep time includes the time to cook the vegetables for the gravy which you can do up to two days ahead or you can replace them with peas or broccoli.
This is a delicious, easy to make rib roast recipe. The tangy taste of the herbed butter really makes it special.
1 4-6lb boneless rib roast
1/4 cup olive oil
2 tablespoons snipped fresh rosemary
2 tablespoons Lawry's seasoned salt
2 tablespoons garlic pepper
1 tablespoon dry mustard
Combine all of the rub ingredients and blend well.
Rub the roast with olive oil all over and season with the rub. Place in a preheated smoker (230 to 250 degrees F) and barbecue for 3 to 4 hours or until the internal temperature reaches 140 degrees F or to your desired doneness.
Serve with your favorite horseradish sauce.
Kelly and Ronnie Wertz of 4 Legs Up BBQ - Great Bend, KS