Standing rib roast for smoker
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5-6 lb. rib roast | ||
| ¼ | cup | Oil |
| ¼ | cup | Red wine |
| 1 | each | Envlp. onion soup mix |
| Pepper | ||
Directions
Bring roast to room temperature. Combine oil, wine and onion soup mix; let stand for 10 minutes. Pour mixture over roast, making certain top has a cover of onion. Place roast on smoker grid and water-smoke. Use a meat thermometer to determine desired doneness.
Try mesquite flavoring wood for a unique and different flavor.
CHARCOAL: Use 8-10 lbs. charcoal, 4 quarts hot water, 3 wood sticks and smoke 4-5 hours.
ELECTRIC: Use 4 quarts hot water, 3 wood sticks and smoke 3½ to 4 ½ hours.
GAS: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 4 ½ hours.
You may need to add more water after about 4 hours of cooking.
140 degrees = Rare
160 degrees = Medium
170 degrees = Well done
Source: "Cook'n Ca'Jun Water Smoker Cookbook" From: Debbie Carlson - Cooking Echo Serves: 12
TO ALL Submitted By JOYCE FLORY SUBJ OUT OF SEASON?? On 11-08-95