Ingredients

Special Tools

Directions

1. Trim excess fat from the two loins and French the ribs. (cut away all fat and meat from the rib to expose the bone.

1. 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.

1. 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.

1. Cover the exposed rib tips with a small piece of foil to avoid burning. At this point the roast should look like a crown.

1. Season generously with Pit Boss Chophouse Steak Rub.

1. 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.

1. Remove the foil from the rib tips.

1. 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.

1. Allow the roast to rest for at least 20 minutes before carving and serving.