For special occasions, it's hard to go wrong with a standing rib roast,
especially if it has been marked down at the grocery.
It's easy to prepare, feeds a crowd, and will please just about anyone who likes
steakhouse quality prime rib.
Smoking the roast takes it to the next level,
adding a crisp bark on the outside and a juicy, savory-sweetness within.
Smoked Standing Rib Roast
1- 6.8 lb Rib Roast
Extra Virgin Olive Oil
1 tsp Sea (or Kosher) Salt
2 tsp Freshly Ground Pepper
1/4 to 1/2 tsp Chile Powder
Prepare the rub: into a bowl, mix salt, pepper, and chile powder.
Apply olive oil all over the roast, then add rub mixture.
Let the roast stand at room temperature for 1 hour.
Heat smoker to 225 to 250 degrees F.
Smoke for 20 minutes per pound (2 hours and 15 minutes for a 6.8 lb roast) or
until internal temperature reaches 125 degrees F.
Remove roast from smoker, wrap in foil, and rest for 30 minutes. Garnish with parsley.
Serve with roasted vegetables.
. . .
Par-boil small potatoes for 15 minutes or until you can pierce them with a fork.
Drain, cool, and cut in half. Slice red bell peppers and zucchini.
Place vegetables in a baking pan. Toss with olive oil.
Salt and pepper.
Bake 350 degrees for 30 minutes or until fork-tender.
If you have leftovers, the fun begins:
Upcoming Recipe: Smoked, Crab-Stuffed Rainbow Trout