Step 1

Trim excess fat from the two loins and French the ribs. (cut away all fat and meat from the rib to expose the bone.

Step 2

On the underside of the loin, make a 4” cut in between each of the ribs, about ½” deep. This will allow the roast to flex when you prepare to tie the two together.

Step 3

With the underside of the roasts exposed, and the fat side in, tie the two roasts together by using a trussing needle and twine to hold together. (Suggest 2 ties for each side) Tie the adjoining ribs together as well.

Step 4

Cover the exposed rib tips with a small piece of foil to avoid burning. At this point the roast should look like a crown.

Step 5

Season generously with Pit Boss Chicago BBQ Rub.

Step 6

Place the roast on a rack lined sheet tray. Place on the smoker for 2 ½ - 3 hours or until the internal temperature of the roast reaches 125 degrees.

Step 7

Remove the foil from the rib tips.

Step 8

Turn the temperature of the smoker up to 400 degrees and cook for an additional 15-30 minutes, or until the internal temperature reaches 145 degrees.

Step 9

Allow the roast to rest for at least 20 minutes before carving and serving.

Step 10

Brown the meat well to enhance a start building the flavors early.