Smoked rib roast

by Tom
(Huntington Bch. Ca.)

looks simple and I like it that way. But where is the smoke?

=====

Sorry, I've described setting up my smoker in many articles and didn't think it required that amount of detail. I did this with indirect heat in a smoker at 250 F for about 3 hours. This would be difficult to do on a standard gas grill.