Source: Matt Pittman, barbecue expert, Meat Church

1. Heat the smoker or Big Green Egg (indirect) to 250 degrees. We recommend using post ok, hickory or pecan wood for this cook.
2. Apply a very heavy coat of salt to the entire roast. Let the salt sit for 45 minutes and then wash it off and pat it dry.
3. Apply the Meat Church Holy Cow rub liberally on all sides of the meat. It’s hard to put too much on as we want to form a great bark. Remember, this cut is so big that there will not be much crust in many bites. Place the roast in a refrigerator to soak in the rub all night.
4. Remove the rib roast from the refrigerator and allow it to sit at room temperature for 3 hours until it reaches about 50 degrees. This will allow for a more even and shorter cook. Do not let it sit over 4 hours before cooking.
5. Sear all sides of the meat on a cooker around 500 degrees. The ends will be easy but if your rib roast is trussed with twine, you won’t be able to sear the longer side pieces as you can bust the twine. This sear should be no longer than 1 minute per side.
6. Place the rib roast directly on the cooker. Cook the rib roast until it reachs an internal temperature of 120 – 125 degrees F, about 4 hours.
7. Remove the meat from the cooker and tent with aluminum foil. Allow it to rest at least 10 – 15 minutes. The meat will continue to rise another 5 – 10 degrees to a final product of 130 degrees. Medium rare is 130-135 degrees.
8. Remove the bones with a large knife and slice the roast. Enjoy!