This triple-tested smoked Rib Roast is the one you want to feed your friends and family.
Combine oil, salt, pepper, rosemary, thyme and sage in small bowl to form a paste.
Add wood chunks, chips or pellets to smoker according to manufacturer's instructions.
Preheat smoker to 225°F.
Rub beef roast with herb paste. Place roast in smoker, rib side down. Set timer for 6 hours.
Roast in smoker until internal temperature registers 135°F, about 4 to 6 hours. Carefully remove roast from smoker.
Place roast in preheated 350°F oven for 30 minutes to 1 hour. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
Slice roast between ribs. For thinner slices remove ribs then slice. Garnish with parsley.
Test Kitchen Tips Different hardwoods produce different results, from the deeper smoky flavor of mesquite to the mild sweetness of apple wood to the versatility of hickory.