Smoked Barbecue Rib Roast With Mango-Pineapple Sauce
by Johnny Loua, Chef, Seattle, Washington
- 1 (4-pound) Certified Piedmontese standing rib roast
- ½ cup sea salt
- 2 tablespoons fresh cracked pepper
- 2 tablespoons dried thyme
- 2 tablespoons fresh chopped rosemary
- 2 tablespoons smoked paprika
- Makes about ½ gallon
- 1 pound fresh chopped mangoes
- 2 cups fresh chopped pineapple
- 6 cloves garlic
- 1 cup brown sugar
- ¼ cup liquid smoked
- 1 cup apple cider vinegar
- ½ cup Dijon mustard
- 2 cups ketchup
Let the rib roast rest at room temperature for about 30 minutes. Meanwhile, combine pepper, thyme, rosemary, and paprika and set aside. Once the roast has rested, rub with seasoning blend. Preheat a smoker to 200°F and smoke the meat for 4 hours.
In the meantime, make the barbecue sauce. In a large saucepot over medium high heat, combine mangoes, pineapple, garlic, brown sugar, liquid smoke, vinegar, mustard, and ketchup and bring to a boil then reduce heat to low. Simmer for 3 hours.
Remove the rib roast from the smoker and let rest for 15 to 20 minutes before carving. Serve immediately with barbecue sauce on the side.