So simple, even a cave man can do it. I see a lot of people planning on cooking them for the holidays. Nothing you do is wrong if you like the result. I cooked hundreds of these things when I was in high school and college working in a restaurant. Of course I was cooking full primal prime beef. Tonight I'm throwing on some lowly select.
In a nut shell, I fired up the egg to 225F. 250F is fine too. Let that warm up. No smoke wood. The meat is the feature of this dish.
While it's warming up, I pull the roast out of the fridge. I don't bother warming it up. The butcher cut off the ribs and tied them back on. Eggcellent.
I put salt and pepper on the outside, and between the tied-on ribs and meat. No oil, no other herbs or spices. Less is more.
Get good smoke, throw it on the egg - went on about 15 minutes ago (5PM CST), now I'm letting it cook to 120-125, haven't decided yet.
I'll post follow up pics as I go.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat