Directions
- Trim excess fat from the two loins and French the ribs. (cut away all fat and meat from the rib to expose the bone.
- On the underside of the loin, make a 4” cut in between each of the ribs, about ½” deep. This will allow the roast to flex when you prepare to tie the two together.
- With the underside of the roasts exposed, and the fat side in, tie the two roasts together by using a trussing needle and twine to hold together. (Suggest 2 ties for each side) Tie the adjoining ribs together as well.
- Cover the exposed rib tips with a small piece of foil to avoid burning. At this point the roast should look like a crown.
- Season generously with Pit Boss Chophouse Steak Rub.
- Place the roast on a rack lined sheet tray. Place on the smoker for 2½ - 3 hours or until the internal temperature of the roast reaches 125° F.
- Remove the foil from the rib tips.
- Turn the temperature of the smoker up to 400° F and cook for an additional 15-30 minutes, or until the internal temperature reaches 145° f.
- Allow the roast to rest for at least 20 minutes before carving and serving.
