I found a rib roast on sale at Krogers. Sprinkled with kosher salt, cracked black pepper, and garlic powder.
Put it on the New Braunfels offset smoker.
Burning charcoal and oak wood.
Maintained 200 degrees for about 3 hours.
Pulled at IT of 120 degrees, foiled, and toweled for 30 minutes while heating oven broiler to 550 degrees.
Put in oven at full blast for 6 minutes (3 per side) to crisp up skin. Forgot to take a picture.
Final temp was 130 degrees.
Here it is plated with garlic mashed potatoes and sweet, buttered corn on the cob.
It turned out perfectly cooked and very juicy and tender with a very nice smoke flavor.. I will do this again because it is so easy and almost foolproof. Even someone who is 2dum can do it.