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My review
Smoked Standing Rib Roast
Ed
"This is a sure-fired winner with any beef lover. It takes a little while to prepare, so be patient, but trust me, you will love this. The recipe yields the most tender and flavorful meat imaginable, and also has great eye appeal."
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Ingredients
10 h 5 m servings 565 calsOriginal recipe yields 6 servings (6 Servings)
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Directions
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Ready In
- 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.
Nutrition Facts
Per Serving: 565 calories; 36.3 g fat; 4.1 g carbohydrates; 29.6 g protein; 108 mg cholesterol; 3753 mg sodium. Full nutrition
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Reviews
Read all reviews 16Most helpful
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7/15/2004
Simple but the flavor is out of this world! For real bone-deep flavor, cut the roast off the bones, slice back the fat cap, then rub seasonings all over the meat, put the fat cap back in place ...
9/5/2011
I recommend cooking at 225 to 250 degrees F 10 minutes per pound for rare, 15 minutes per pound for medium, or 20 minutes per pound for well done. Use a meat thermometer to confirm doneness.
5/16/2007
My husband cooked this for our mothers on Mothers day. This was such a hit that we rcvd calls days later thanking us for the wonderful meal. This is something that we will cook again! Note tha...
9/29/2011
I cook this every Christmas, but in the oven. I was excited to see a recipe for smokin it, so I tried it out. The meat was good, but I agree with other posters that it cooked quick (at least on...
1/6/2007
Patience is a virtue. Now I know where that proverb originated . . . I prepared according to the review by Vorcha--seasoning under the ribs and fat cap, then tieing back. I let it cool overnigh...
6/2/2006
Superb! My husband and I tried this recipe this past Memorial Day, and it was absolutely magnificent. Thank you for sharing this one, it was well worth the wait just as you mentioned!