Recipe by Ed
"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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15 pounds charcoal briquets
2 pounds hickory wood chips
1 (4 pound)
standing rib roast, bone in
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!
It was good, but the meat was done in half the time the recipe said.
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.
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!
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!
instead of hickory chips, try apple chips, the flavor is amazing!!
I cook this every Christmas, but in the oven. I was excited to see a recipe for smokin it, so I tried it out. The meat was good, but I agree with other posters that it cooked quick (at least on my smoker). I used a Green Egg, loaded it up with coal, added the hickory chips right before I was ready to start. I had a 5 lb bone in rib roast. Set it to 225 and let it go. Put it in at 1000 checked it 1230 and it could have been done needed a little bit more time. I wasn't able to take it off till 530. WAY over done. It had good flavor though, but you do not want to overcook this cut of meat. I also used almost a whole bottle of Mccormicks Montreal Steak Seasoning. As I said before I cook this every Christmas in the oven to perfection. I think if you have a good smoker you can cook it on there using approximately the same time you would in the oven. I rub mine with butter and put the seasoning on it when I cook it in the oven. I did the same thing when I smoked it. A couple recommendations would be to make sure you have at least 3 bones in, cut away the bone from the meat but do not sever the bone completely, rub butter or olive oil over it and put the seasoning on. Tie it together with kitchen string. If you have a good smoker, stick it in there and don't keep checking it. Check it around the time you would if you cooked it in the oven at 225-250. I will try this again, but will make sure NOT to overcook it:) Thanks for the recipe.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Standing Rib Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 327
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