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
WHISKEY SMOKED PRIME RIB
From 2005 "Up in Smoke" Q competition in Mason City, Iowa. The competition is only 2 years old, but is growing by leaps and bounds. It's Kansas City rules. Team name is Burnt Butt BBQ. This was a winner in the beef division, charcoal fired. You could also do pit beans with this. If you prefer charwood, or wood chunks to charcoal, vary cooking time accordingly. Prep time does not include bringing the smoker up to temperature.
Provided by Queen Dragon Mom
Categories Meat
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2221.7, Fat 166.6, SaturatedFat 68.7, Cholesterol 408.2, Sodium 884.2, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 91.3
SMOKED PRIME RIB
My husband makes this using our smoker. It produces the most excellent prime rib I have ever tasted.
Provided by ratherbeswimmin
Categories Roast Beef
Time 6h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Soak wood chips in a container of water for 1 hour.
- In a small bowl, add the garlic, salt, pepper, rosemary, and thyme; stir to combine.
- Rub this mixture evenly over the beef roast.
- In a bowl, add the red wine, red wine vinegar, and olive oil; stir to mix and set aside.
- Prepare a charcoal fire in a smoker; let burn for 15-20 minutes.
- Drain the hickory wood chips.
- Place the chips on the coals.
- Place the water pan in the smoker; add water to just below the fill line.
- Put the beef roast in the center of the lower food rack.
- Slowly pour the wine mixture over the beef roast.
- Cook the roast, covered, for 6 hours or until meat thermometer registers 145 degrees (medium-rare).
- Add more water to depth of fill line if necessary.
- Remove roast from smoker and let rest for 15 minutes before slicing.
Nutrition Facts : Calories 139, Fat 10.9, SaturatedFat 1.5, Sodium 702.9, Carbohydrate 2.6, Fiber 0.6, Sugar 0.2, Protein 0.3
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