High rib from the smoker

Ingredients for 10 servings:

• 5 kg roast beef (rib roast, with bone)
• oil
• Salt
• 1 pinch(s) of cane sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 15 minutes

This recipe requires a smoker

Lightly oil the meat and rub it with salt on all sides. Finally, sprinkle a pinch of cane sugar over the ribs. Preheat the smoker to 110-120 degrees Celsius. Place the rib on the grill in the indirect zone and immediately close the lid to prevent heat from escaping. Add smoking chips to the coals. During the first two hours of grilling, check every 15 minutes to see if the smoker is still smoking sufficiently; if not, add more smoking chips. After two hours, let the ribs cook for about five hours at 110-120 degrees Celsius, until an internal temperature of 55-58 degrees Celsius is reached. Remove the meat. Cut downwards along the ribs to separate them from the meat. Finally, cut the meat into pieces.