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Category: Beef I - Roasts, Tenderloins, Misc
Prep Time: Cook Time: Total Time:
5 lbs standing rib roast
12-15 lbs charcoal, briquettes
2 lbs wood chips (hickory preferred)
2 cups bourbon
1/2 cup water
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
Prepare 3/4 of the charcoal in smoker. Reserve the rest for keeping your heat at 225 to 250 degrees.
Soak the wood chips in the water and bourbon.
Rub roast with 5 dry seasonings and let it rest at room temperature until the smoker comes to heat. Place roast in smoker and close the lid.
Toss a few handfuls of chips on the fire after about 10 minutes cooking time. Check roast's temperature every 50 minutes or so. (Using a remote thermometer with a lead is an even better idea. That way your heat will remain steady during your cooking time.).
Keep close watch on the smoker's thermometer. Do not let the temp, vary more than 10 degrees up or down. Be sure to keep smoke flowing by adding chips as needed. It takes about 8 hours for the roast to reach an internal temperature of 140 to 145 degrees.
Remove cooked roast from smoker and allow it to rest for 15 minutes.
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WHISKEY SMOKED PRIME RIB
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Category: Beef I - Roasts, Tenderloins, Misc
Prep Time: Cook Time: Total Time:
5 lbs standing rib roast
12-15 lbs charcoal, briquettes
2 lbs wood chips (hickory preferred)
2 cups bourbon
1/2 cup water
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
Prepare 3/4 of the charcoal in smoker. Reserve the rest for keeping your heat at 225 to 250 degrees.
Soak the wood chips in the water and bourbon.
Rub roast with 5 dry seasonings and let it rest at room temperature until the smoker comes to heat. Place roast in smoker and close the lid.
Toss a few handfuls of chips on the fire after about 10 minutes cooking time. Check roast's temperature every 50 minutes or so. (Using a remote thermometer with a lead is an even better idea. That way your heat will remain steady during your cooking time.).
Keep close watch on the smoker's thermometer. Do not let the temp, vary more than 10 degrees up or down. Be sure to keep smoke flowing by adding chips as needed. It takes about 8 hours for the roast to reach an internal temperature of 140 to 145 degrees.
Remove cooked roast from smoker and allow it to rest for 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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