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Before you jump to Country Style Rib Roast recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to country style rib roast recipe. You can have country style rib roast using 19 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Country Style Rib Roast:
- Take 4 1/2 lb Country Style Rib Roast
- Provide 1 as needed Mustard
- Get 1 as needed Worcestershire Sauce
- Use Dry Rub
- Get 3/4 cup Brown Sugar
- Use 1/2 cup White Sugar
- You need 2 tbsp Season Salt
- Prepare 2 tbsp Kosher Salt
- Get 1 3/4 tbsp Paprika
- Provide 1 1/2 tbsp Coarse Black Pepper
- Get 1 1/2 tbsp Ancho Chile
- Use 2 tsp Accent
- Use Foil Wrap
- Use 1/4 cup Honey
- Provide 1/3 cup Brown Sugar
- Take 2 stick Butter
- Take 2 1/2 tbsp Apple Juice
- Provide 3 tsp Hot Sauce
- Prepare 1 as needed More Rub
Instructions to make Country Style Rib Roast:
- Start by covering the roast in just a little bit of mustard and worcestershire sauce. You don't need to go crazy. They are just put on there to act as a light flavor profile, hold on the rub and because the vinegar in the mustard will help breakdown and tenderize the meat as it cooks.
- Mix all of the ingredients in the dry rub together. Then thoroughly cover the meat in the rub. It's okay if you have some rub leftover, we'll use that later.
- Add the country style rib roast to the smoker at 275°F. After sometime between 3-4 hours in smoke depending on how you like your meat to look you should be ready to put the meat in foil.
- Make sure you use heavy duty foil. I always like to double wrap just to be safe as well. In the bottom of the foil add the apple juice to help start the steaming process inside of the foil. On top of the meat add more rub the brown sugar, drizzle on the honey & hot sauce, then top it off with butter. Make sure the foil is sealed tight & throw the roast back on the smoker until it reaches an internal temperature between 180-190 degrees.
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