Smoked Standing Rib Roast Recipe -
Smoked Standing Rib Roast Recipe
  • READY IN 10+ hrs

Smoked Standing Rib Roast

Recipe by  

"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."

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Original recipe makes 6 Servings Change Servings
  • PREP

    5 mins
  • COOK

    10 hrs

    10 hrs 5 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Sep 19, 2006

Simple but the flavor is out of this world! For real bone-deep flavor, cut the roast off the bones, slice back the fat cap, then rub seasonings all over the meat, put the fat cap back in place and tie the bones back on with cotton kitchen string. Not only will the flavor get all the way to the meat, but just cut off the strings and carving will be a snap!

Aug 27, 2008

It was good, but the meat was done in half the time the recipe said.


11 Ratings

May 16, 2007

My husband cooked this for our mothers on Mothers day. This was such a hit that we rcvd calls days later thanking us for the wonderful meal. This is something that we will cook again! Note that it does take alot of time but is WELL worth the wait!

Sep 05, 2011

I recommend cooking at 225 to 250 degrees F 10 minutes per pound for rare, 15 minutes per pound for medium, or 20 minutes per pound for well done. Use a meat thermometer to confirm doneness.

Jan 06, 2007

Patience is a virtue. Now I know where that proverb originated . . . I prepared according to the review by Vorcha--seasoning under the ribs and fat cap, then tieing back. I let it cool overnight in the 'fridge. Cooking took me 10 Hrs but I stalled it after about 6 Hrs because I used a small, upright smoker and the meat was almost to temperature much quicker than I expected. So, for the remaining 4 Hrs I smoked the Prime Rib with those amazing bourbon-soaked hickory chips. I brought it back up to temperature in an hour for Christmas dinner and perfection!

Apr 20, 2008

instead of hickory chips, try apple chips, the flavor is amazing!!

Jun 02, 2006

Superb! My husband and I tried this recipe this past Memorial Day, and it was absolutely magnificent. Thank you for sharing this one, it was well worth the wait just as you mentioned!

May 17, 2010

Even tho I don't eat red meat, I must admit, this was gorgeous and my family savored and devoured every last piece. Thanks Ed!


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  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 36.3 g
  • 56%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 3753 mg
  • 150%

* Percent Daily Values are based on a 2,000 calorie diet.

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