A beautiful standing rib roast, with a hint of smoke to tickle the taste buds. Purchase meat 2 to 5 days in advance. Family rating: 5/5, David's rating: 5/5.

7 Pound 3-Rib Standing Rib Roast,	Kosher Salt
-Loin End, Dry Aged 2-5 Days (see	Black Pepper, Freshly Cracked
-Note)

Purchase meat 2 to 5 days prior to serving, and dry age until ready to cook. To dry age, remove roast from packaging, pat dry with paper towels, and place on wire rack above a drip pan. Refrigerate uncovered for up to 5 days. Maximum benefit will be achieved with at least 3 days of dry aging.

On serving day: begin cooking preparations 9 hours prior to serving time. Remove roast from refrigerator so that it can come to room temperature (2 to 3 hours). Soak a few chunks of apple and alder wood in water for at least 1 hour.

Six hours before serving time, thinly trim any dehydrated meat from the outside of the roast. Start a fire in the Kamado using lump charcoal and stabilize the temperature at 225 degrees F. While the Kamado is stabilizing, brown all sides of the roast in a heavy pan over high heat on the stove top, approximately 2 minutes each side. Reserve rendered fat for making Yorkshire pudding if so desired. Firmly tie the roast with kitchen twine, running individual pieces of twine parallel to and between each pair of rib bones. Tying the roast prevents the meat sections from separating and overcooking. Season the roast generously with salt and freshly cracked pepper.

When Kamado is ready, throw the apple and alder wood chunks on the fire. Place a drip pan resting on a pizza stone on the lower rack. Place the meat, bone side down (fat side up), on the main grill above the drip pan. Maintain the cooking temerature at 200-250 degrees F. If you are going to prepare Yorkshire pudding (highly recommended), now is the time to get started! Cook meat to an internal temperature of 130 degrees F--approximately 5 hours. It is important to use a meat thermometer and cook meat to the proper internal temperature--cooking times are only estimates, and overcooking the roast will ruin it! Transfer meat to a carving board, and rest for 20 minutes before carving.

While roast is resting, remove drip pan from the Kamado, and deglaze the pan juices to make gravy.