Time for a true autumn cook! This time I’m smoking a full rib roast with bones. It does take a while, but is well worth the wait. Here we flavor it with allspice, to give it a Jamaican flavor profile. Try it out, you’ll love it!

Serves: 4

Ingredients

ImperialMetric

3.3 lbs rib roast
1 tbsp allspice
1 tbsp pork rub

1.5 kg rib roast
1 tbsp allspice
1 tbsp pork rub

Instructions

Start by rinsing the roast with cold water, and pat it dry with a paper towel. Then cut the skin off, but leave the layer of fat on the roast. Make thin cuts through the layer of fat with a sharp knife, with a half inch in between. Rub the roast liberally with the allspice and pork rub, and let it rest in the fridge for a couple of hours.

Rib roast, rinsed and dried.

Rib roast, rinsed and dried.

Rib roast, upside down.

Rib roast, upside down.

Rib roast, sliced and rubbed.

Rib roast, sliced and rubbed.

Get your grill started, prepare it for indirect heat, 225° F. Add a few chunks of cherry wood and smoke the meat for roughly 4 hours until the inner temperature hits 150° F. Remove from the grill and let it rest for 20-30 minutes covered in aluminum foil and a towel. Slice it up and serve!