Hi all! Today is the last day of my "stay" cation so I thought I'd splurge a bit and try smoking/reverse searing a small rib roast. This was one rib, and about 2 and 1/2 pounds. These are some sliced red creamer potatoes, with some diced onions. I tossed them with a little peanut oil, then dabbed some butter on top. They will cook along side the meat. The meat smoked at 215-225 degrees for about 2 hours, until it reached 125 degrees internal. I used cherry and hickory for the smoke. This pic was at about 1/2 hour in. Here's the roast, getting its sear. I did about a minute a side during which the temp rose to 131 degrees. The broccoli is from my garden. I just tossed it with a little oil and salt & pepper. I also moved the potato packet to the grill side so they could brown a bit. Here's the meat after searing, ready to rest. I rested it for 20 minutes before slicing into 2 slices. Smoky flavor was really nice, although next time I might leave out the hickory and just do cherry. (to keep it more subtle) Anyway, the final plate: Thanks for looking!