Smoked Standing Rib Roast Recipes
SMOKED STANDING RIB ROAST
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.
Provided by Ed
Categories Main Dish Recipes Roast Recipes
Time 10h5m
Yield 6
Number Of Ingredients 5
Steps:
- 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 : Calories 565.4 calories, Carbohydrate 4.1 g, Cholesterol 107.6 mg, Fat 36.3 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 14.6 g, Sodium 3753.4 mg
SMOKED PRIME RIB ROAST
The best rib roast you'll ever have, perfectly pink from edge to edge. It takes some time, but well worth the effort.
Provided by AndyJ
Categories Main Dish Recipes Roast Recipes
Time 9h40m
Yield 10
Number Of Ingredients 10
Steps:
- Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours.
- Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set aside for flavors to blend, at least 1 hour.
- Pour most of the oil mixture over the roast and massage into the top and sides of meat. Flip the roast and pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate, 1 hour to 12 hours.
- Preheat smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to smoker.
- Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and roast until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.
- Preheat an oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
- Bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 1.9 g, Cholesterol 80.4 mg, Fat 26.2 g, Fiber 0.7 g, Protein 27.3 g, SaturatedFat 9.2 g, Sodium 554.7 mg, Sugar 0.3 g
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