Thanks for all the great information. I learned a lot and now I want to go to a short meat cutting school so I can learn more (if there is such a thing)! Now I have a question that, on this forum, is somewhat embarrassing.
A few week ago, I planned on smoking a rib roast (well, half of a rib roast, about 4 pounds). Unfortunately the weather didn't cooperate so I had to cook it inside and to tell the truth, it came out awesome. I rubbed it with OVOO and rubbed it with kosher salt, two colors of pepper, garlic and onion. I roasted it at 500 degrees for 22 minutes, then turned off the oven for about 2 hours. I kept my Maverick probe in the roast to watch the temperature because I didn't trust the recipe and timing but it came out perfect.
My question is, I really wanted to smoke it. I was thinking about searing the second half at 500 degrees in the oven again, then putting it in a 225 smoker until done but was wondering if the searing would stop the smoke. I also considered reverse searing it by smoking it a while, then putting it in the 500 degree oven to reverse sear it but just didn't know which way would work best. For rib roasts, I like some smoke but let the spices and rubs add most of the flavor but what is the best way in a smoker to get a great crust with a medium rare, juicy interior and a light smoke.
Thanks and, if you are ever stuck cooking inside, this approach from Chef Ron Lock is exceptional.
http://chefronlock.com/recipes/roas...ction_type_map=["og.likes"]&action_ref_map=[]
Thanks,
Scott