recipe

Bourbon and Black Pepper Prime Rib

5.0

Ingredients

Prime Rib
5
pounds beef rib roast, bone-in
1/4
cup beef rub of choice
Baste
1
tablespoon tallow, or oil
1/4
cup sweet onion, diced
4
cloves garlic, coarsely chopped
1/4
cup bourbon
2
tablespoons coarse black pepper
1/2
tablespoon smoked paprika
2
tablespoons Worcestershire
1
tablespoon soy sauce
1
cup beef stock

Ingredient Tips

Prime Rib
Trim fat cap to expose as much of the meat as possible to get best crust possible. Also, ask your butcher to partially slice off ribs so you can season the underneath bones for maximum flavor.

Directions

1

Preheat your smoker to 275°F. If using the Deluxe Digital Electric Smoker, fill water pan, add oak wood chips to smoker box and pre-heat.

2

Sauté onions in small stock pot over medium heat 5 minutes. Add garlic and cook 2-3 minutes. Add bourbon and simmer 5 minutes.

3

Stir-in pepper, paprika, stock, soy sauce and Worcestershire sauce. Simmer 2-3 minutes and let rest.

Hot Tip: For less texture, strain the baste before use.
4

Liberally season beef with rub. If your butcher partially sliced off ribs, season beneath the bone and tie back together with butcher's twine.

5

Place roast in smoker, pour beef stock in half-size steam pan and place on rack below.

Hot Tip: Half-size steam pan will catch beef drippings that can be used for beef jus.
6

If using the Deluxe Digital Electric Smoker, insert meat probe in center of roast. For medium-rare results, remove once internal temperature reaches 125°F.

Hot Tip: It should take about 4 hours for roast to reach internal temperature of 125°F; 4 hours. For medium rare, pull the roast at an internal temperature of 130°F – about 4½ hours. For medium, pull the roast at an internal temperature of 140°F – about 5-5½ hours.
7

After 2 hours, baste roast with the bourbon baste and continue smoking. Baste with remaining baste again an hour later (3 hours from smoke start time) and continue smoking.

Hot Tip: For ease of handling, pull the whole rack out of the smoker to baste. This will allow the smoker to maintain its heat.
8

Once internal temperature reaches desired level of doneness, remove roast from smoker and place on raised cooking rack. Rest for 10 minutes, cut-off ribs and serve.

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