I would like to throw a neighborhood BBQ and do a whole boneless ribroast ( 10lbs approx.) on my smoker. After much trial/error and some out right BAD results I've become pretty comfortable with ribs, pork shoulder,briskets and chicken, on my smoker but the thought of ruining a whole rib roast in frount of 1/2 the neighborhood is turning ME chicken. So any advise? If I do it entirely on the smoker then at what temp. and for how long? Or should I give it a couple of hours on the smoker and then finish it off on my gas grill. It's an expensive piece of meat to blow
but I think the blow to my ego would be worse.