For enhanced flavor, consider injecting the roast with a bourbon-infused marinade 24 hours before smoking. Maintain a consistent temperature throughout the smoking process for even cooking. Allow the roast to rest for at least 30 minutes after smoking before carving. This allows the juices to redistribute, resulting in a more tender and flavorful outcome. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a horseradish cream sauce.
Smoked Standing Rib Roast
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PREP TIME5 mins
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COOK TIME10 hrs
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TOTAL TIME10 hrs 5 mins
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SERVING6 People
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VIEWS54
Embark on a culinary journey with this Smoked Standing Rib Roast. Patience is key, but the reward is unparalleled: a tender, flavorful masterpiece that will captivate both the palate and the eye. Prepare to impress with this show-stopping centerpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol108 mg
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Fiber0 g
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Protein30 g
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Saturated Fat15 g
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Sodium3753 mg
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIgnite at least 10 pounds of charcoal briquets in a torpedo-style smoker, aiming for a high-heat fire. Fill the secondary water pan with cold water and allow the coals to ash over. Soak hickory chips in bourbon and enough water to cover them. Generously rub the standing rib roast with steak seasoning, ensuring complete coverage. (Prep time: 20 minutes)
02
StepOnce the coals are ready, place the seasoned roast on the smoker's top grate. Add a few handfuls of the soaked hickory chips to the fire, then close the smoker lid. (5 minutes)
03
StepMaintain the smoker's temperature by checking the fire approximately every 45 minutes. Replenish charcoal as needed to sustain a hot fire, and add more soaked hickory chips with each check. (Every 45 minutes)
04
StepContinue smoking for 8 to 10 hours, or until the roast reaches your desired level of doneness. Use a meat thermometer to monitor the internal temperature. For a rare roast, aim for 145 degrees F (63 degrees C), but adjust to your preference. (8-10 hours)
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Chasity Schroeder
Jun 24, 2025I was a little intimidated by the long cooking time, but it was totally worth it. The roast was incredibly tender and juicy.
Vivianne Goldner
Apr 20, 2025This recipe is amazing! The bourbon-soaked hickory chips add a fantastic depth of flavor.
Domenick Muller
Apr 5, 2025I tried this with oak chips instead of hickory and it was still delicious.
Dorian Reynolds
Apr 4, 2025Be patient! The low and slow cooking is essential for the best result.
Eladio Becker
Dec 12, 2024I paired this with roasted vegetables and mashed potatoes for a complete meal.
Myra Stark
Dec 8, 2024Next time I'll try a dry brine the day before to add even more flavor.
Gino Hartmann
Nov 14, 2024My family raved about this roast! It's definitely going into my regular rotation.
Gilberto Schumm
Nov 11, 2024I used a digital meat thermometer to monitor the internal temperature, and it worked perfectly.