Bourbon and Black Pepper Prime Rib

Bourbon and Black Pepper Prime Rib

Bourbon and Black Pepper Prime Rib

20 mins
3 hrs 30 min

Bourbon and Black Pepper Prime Rib is a delicious and tender dish that will impress guests with even the most discriminating palates. It’s juicy, full of flavor and really easy to make in the Deluxe Digital Electric Smoker. This standing rib roast is seasoned with a rub of your choice and brushed with our smoky bourbon baste. Your guests will think you spent hours over a hot smoker, but that will just have to be our little secret.


For the Prime Rib

  • 1 (5-pound) beef rib roast, bone-in
  • 1/4 cup rub of choice
  • 4-5 whiskey wood chunks

For the Bourbon Baste

  • 1 tablespoon tallow or oil
  • 1/4 cup diced sweet onion
  • 4 cloves garlic, coarsely chopped
  • 1/4 cup bourbon
  • 2 tablespoons coarse black pepper
  • 1/2 tablespoon smoked paprika
  • 1 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce


Step 1 Of 10
Preheat your smoker to 225°F. Fill the water pan and add <a href="">whiskey wood chips</a> to the smoker box.
Heat tallow in a small stock pot. Add the onions and sauté over medium heat for 5 minutes. Add garlic and cook for 2 to 3 minutes. Add bourbon and simmer for 5 minutes.
Stir-in pepper, paprika, beef stock, Worcestershire and soy sauces. Simmer for 2 to 3 minutes and set aside.
Hot Tip
You can strain the baste to remove the onion and garlic pieces if you prefer a smoother texture.
Liberally season roast with your rub.
Hot Tip
If your butcher partially sliced off ribs, untie to season the area between the bone and meat. Tie back together with kitchen twine.
Place roast in smoker, pour bourbon baste into half-size steam pan and place pan on the rack below the roast.
Hot Tip
The steam pan will catch drippings from the rib roast, adding another layer of flavor to the bourbon baste.
Insert a meat thermometer into the thickest part of your standing rib roast so that the tip does not touch bone and the dial is easy to read while in the smoker.
Smoke for 2 hours; then using a <a href="">basting brush</a> , brush roast with the bourbon baste.
Hot Tip
While basting, pull the rack all the way out of the smoker and close the door to allow the smoker to retain heat and maintain cooking temperature.
Continue smoking for an hour, baste again and continue smoking.
Cook until the internal temperature reaches 125°F for medium-rare doneness.
Remove roast from smoker and place on raised cooking rack to rest for 10 minutes. Cut-off ribs and serve.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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