8 hrs 10 mins
Queen Dragon Mom's Note:
From 2005 "Up in Smoke" Q competition in Mason City, Iowa. The competition is only 2 years old, but is growing by leaps and bounds. It's Kansas City rules. Team name is Burnt Butt BBQ. This was a winner in the beef division, charcoal fired. You could also do pit beans with this. If you prefer charwood, or wood chunks to charcoal, vary cooking time accordingly. Prep time does not include bringing the smoker up to temperature.
My Private Note
Units: US | Metric
- 1Prepare 3/4 of the charcoal in smoker. Reserve the rest for keeping your heat at 225 to 250 degrees.
- 2Soak the wood chips in the water and bourbon.
- 3Rub roast with 5 dry seasonings and let it rest at room temperature until the smoker comes to heat.
- 4Place roast in smoker and close the lid.
- 5Toss a few handfulls of chips on the fire after about 10 minutes cooking time.
- 6Check roast's temperature every 50 minutes or so. (Using a remote thermometer with a lead is an even better idea. That way your heat will remain steady during your cooking time.).
- 7Keep close watch on the smoker's thermometer. Don't let the temp, vary more than 10 degrees up or down.
- 8Be sure to keep smoke flowing by adding chips as needed.
- 9It takes about 8 hours for the roast to reach an internal temperature of 140 to 145 degrees.
- 10Remove cooked roast from smoker and allow it to rest for 15 minutes.
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Nutritional Facts for Whiskey Smoked Prime Rib
Serving Size: 1 (98 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2221.6
- Calories from Fat 1499
- Total Fat 166.5 g
- Saturated Fat 68.6 g
- Cholesterol 408.2 mg
- Sodium 884.2 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 91.2 g
The following items or measurements are not included:
standing rib roast