1 4 to 6 pound standing rib roast
1/2 cup cracked peppercorns
1/4 cup olive oil
1 tablespoon granulated garlic

Prepare smoker for a 3 hour smoke at 225^oF to 250^oF. Take the roast and trim any lose fat, but leave all the attached fat. Rub with olive oil over the entire surface. Sprinkle with garlic and pepper making a heavy and even coating of the pepper. Place the roast in the smoker, fat side up and smoke until the thickest part reaches 125 degrees F. Should take about 2 to 3 hours.

Remove from smoker and loosely cover with aluminum foil. Let rest in a warm place for about 20 to 30 minutes. Carve and serve. This is a great one to carve right at the table.