WHISKEY SMOKED PRIME RIB

Whiskey Smoked Prime Rib image

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

Ingredients

5 lbs standing rib roast
12 -15 lbs charcoal, briquettes
2 lbs wood chips (hickory preferred)
2 cups Bourbon
1/2 cup water
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

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