Prep 10 mins
Cook 8 hrs
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.
- 2267.96 g standing rib roast
- 5443.10-6803.88 g charcoal, briquettes
- 907.18 g wood chips (hickory preferred)
- 473.18 ml Bourbon
- 118.29 ml water
- 4.92 ml salt
- 4.92 ml garlic powder
- 4.92 ml onion powder
- 2.46 ml paprika
- 1.23 ml black pepper
- Prepare 3/4 of the charcoal in smoker. Reserve the rest for keeping your heat at 225 to 250 degrees.
- Soak the wood chips in the water and bourbon.
- Rub roast with 5 dry seasonings and let it rest at room temperature until the smoker comes to heat.
- Place roast in smoker and close the lid.
- Toss a few handfulls of chips on the fire after about 10 minutes cooking time.
- Check 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.).
- Keep close watch on the smoker's thermometer. Don't let the temp, vary more than 10 degrees up or down.
- Be sure to keep smoke flowing by adding chips as needed.
- It takes about 8 hours for the roast to reach an internal temperature of 140 to 145 degrees.
- Remove cooked roast from smoker and allow it to rest for 15 minutes.