Best Smokey Standing Rib Roast Recipes

SMOKED STANDING RIB ROAST

Smoked Standing Rib Roast image

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

Ingredients

15 pounds charcoal briquets
2 pounds hickory wood chips
1 cup bourbon whiskey
1 (4 pound) standing rib roast, bone in
½ cup steak seasoning

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

Smoked Prime Rib Roast image

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

Ingredients

2 ½ teaspoons kosher salt
1 (5 pound) prime rib roast, bones removed
5 tablespoons olive oil
2 tablespoons cracked black pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper

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

SMOKEY STANDING RIB ROAST

Smokey Standing Rib Roast image

This is my favorite recipe for our Standing Rib Roast....It is great with the Warm German Potato Salad...I love to make this for family get togethers....Though I don't have a picture at the moment I do have a free picture from on line to show you what the cut looks like...

Provided by JoSele Swopes @JODIE57

Categories Beef

Number Of Ingredients 12

Ingredients

7 pound(s) standing rib roast
1 tablespoon(s) liquid smoke flavoring (mesquite)
2 tablespoon(s) worcestershire sauce
2 tablespoon(s) shiraz + 2 tbsp olive oil
1 tablespoon(s) lemon pepper
2 tablespoon(s) minced garlic
1 tablespoon(s) paprika
1 teaspoon(s) rosemary, dried (crushed)
1/2 teaspoon(s) cayenne pepper
1 teaspoon(s) savory
2 cup(s) water, boiling
1 teaspoon(s) beef bouillon

Steps:

Preheat oven to 325* Combine in small bowl; liquid smoke, Worcestershire, and Shiraz and olive oil in small bowl...mix and brush entire roast...
Combine all dry ingredients in to small bowl and rub on entire roast...
Place roast in large roasting pan with rack fat side up...Insert your meat thermometer and bake uncovered, baste with excess juices while cooking 27 to 30 minutes per pound about 3 hrs and 55 mins (for medium) (160*), rare (140*), well (170*)....
Remove thermometer and roast from pan to a platter keep it warm...let stand about 15 mins before you carve...
Pour meat juices into pan, skim off fat...Pour your boiling water and bouillon into pan to remove the drippings and stir. Stir in meat juices...Serve with the roast...