Bourbon and Black Pepper Prime Rib
Sauté onions in small stock pot over medium heat 5 minutes. Add garlic and cook 2-3 minutes. Add bourbon and simmer 5 minutes.
Stir-in pepper, paprika, stock, soy sauce and Worcestershire sauce. Simmer 2-3 minutes and let rest.
Liberally season beef with rub. If your butcher partially sliced off ribs, season beneath the bone and tie back together with butcher's twine.
Place roast in smoker, pour beef stock in half-size steam pan and place on rack below.
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.
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.
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.