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Smoked Standing Rib Roast
January 06, 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 overnight in the 'fridge. Cooking took me 10 Hrs but I stalled it after about 6 Hrs because I used a small, upright smoker and the meat was almost to temperature much quicker than I expected. So, for the remaining 4 Hrs I smoked the Prime Rib with those amazing bourbon-soaked hickory chips. I brought it back up to temperature in an hour for Christmas dinner and perfection!

  1. 19 Ratings

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