Smoked Standing Rib Roast
Ingredients
15 pounds of charcoal briquets
2 pounds of hickory wood chips
1 cup bourbon whiskey
1 (4 pound) standing rib roast,
bone in
1/2 cup steak seasoning
Directions to make Smoked Standing Rib Roast,
Start at least 10 pounds of the charcoal in a torpedo style smoker.
You need a fairly hot fire. Fill the secondary pan with cold water,
and wait for the coals to turn white. Soak hickory chips in bourbon
with enough water to cover. Rub the roast liberally with steak
seasoning, being sure to coat all surfaces.
When the coals are ready, place the roast on the top grate. Throw a
few handfuls of soaked hickory chips onto the fire, and close the lid.
Check the fire every 45 minutes or so, adding more charcoal as
needed to keep the fire hot. Every time you check the fire, add more
wood chips. Cook for 8 to 10 hours, or to your desired doneness.
Use a meat thermometer to check the roast. The meat tastes best
when rare: 145 degrees F (65 degrees C), but cook to your liking.