Hoping our resident pit master-Boomer-will approve.
7.5# prime cut standing rib roast pumped and marinated 24hrs in a homemade bourbon/brown sugar marinade. Encrusted in garden fresh minced horseradish, minced sage also from my garden, minced garlic, onion powder, pepper, and coarse sea salt. One hour sealed in foil at 300 degrees. Opened up the foil and put a heavy smoke smudge on it for two hours using cherry wood from my father-in-laws pie cherry tree at 300 degrees. Sealed it back up and reduced temp to 250 for three hours. Internal temp at 160 after 6 hours. Served with homemade fresh tarragon coleslaw and corn on the cob. Happy Independence Day.