[markem]

I don't have any suggestions for smoking as I have never smoked a standing rib roast. But I do use a thermometer for all smoking tasks. Get one with a remote probe for ease of use.

For the rub, I'd recommend taking some high quality olive oil and bring it to a warm temp then add rosemary, tarragon, garlic (I prefer ground freeze dried) and maybe some dried cranberries or cherries. Let it sit a good long while to infuse the oil. Marinade the roast in the oil plus smoked course salt overnight and you should be good to go.

Me, I'm cooking a whole 7 rib standing rib roast (local, grass fed) in red wine and tarragon for our Thursday dinner. I'll sprinkle with smoked salt at the 2/3 point.

And I will be using a meat thermometer with a remote.