Whiskey Smoked Prime Rib Recipes

Steps:

• 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 handfulls 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. Don't 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.

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.