smoked standing rib roast recipe

Written BySheba G Updated On
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The Best smoked standing rib roast recipe

I have been making standing rib roast for years, but smoking it takes the flavor to a whole new level. The smoke gives the beef a deep, rich taste that you just cannot get from an oven. My family absolutely loves when I make this for holiday dinners or even a special Sunday meal. The kids always ask for seconds, and my husband says it is the best roast he has ever had. It is a perfect recipe for when you want to impress guests without spending all day in the kitchen. Plus, beef rib roast is a good source of protein and iron, so you can feel good about serving it to your family. The smoking process also keeps the meat incredibly juicy and tender, so you get a perfect result every time. I love that this recipe is both simple to follow and delivers a restaurant quality meal right at home. Whether it is Christmas, New Year, or just a family get together, this smoked standing rib roast is always a hit.

Smoked Standing Rib Roast

Smoked Standing Rib Roast

4.7 from 1117 votes

A juicy and tender standing rib roast slow smoked to perfection. The smoke adds a wonderful flavor that enhances the natural richness of the beef.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Roast

1 (4 to 5 pound) standing rib roast
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried rosemary
1 teaspoon dried thyme

👨‍🍳Directions

1Remove the standing rib roast from the refrigerator 1 hour before cooking to let it come to room temperature.
2Preheat your smoker to 225 degrees Fahrenheit. Use wood chips like hickory or oak for the best flavor.
3In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
4Rub the olive oil all over the roast, then coat it evenly with the spice mixture.
5Place the roast directly on the smoker grate, bone side down. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
6Smoke the roast for about 3 to 3.5 hours, or until the internal temperature reaches 130 degrees Fahrenheit for medium rare. Add wood chips as needed to maintain smoke.
7Remove the roast from the smoker and tent it loosely with aluminum foil. Let it rest for 15 to 20 minutes before slicing.
8Slice the roast between the bones and serve warm.

🔧Equipment

Smoker
Meat thermometer
Large cutting board
Sharp knife
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 45g💛Saturated Fat: 18g❤️Cholesterol: 150mg🧂Sodium: 750mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 55g

📝Notes

For a more intense smoky flavor, let the roast dry brine in the refrigerator overnight after applying the rub. Make sure your smoker stays at a consistent 225 degrees for the best results.

Watch Video Of How Smoked Standing Rib Roast Works

This smoked standing rib roast is always a good idea for any special occasion because it is so impressive and delicious. It works perfectly for family gatherings and holiday meals, and everyone always raves about the flavor. I hope you give this recipe a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Smoked Standing Rib Roast

1. What is the best wood to use for smoking a standing rib roast?

Hickory and oak are great choices because they give a strong, smoky flavor that complements beef. You can also use cherry or pecan for a milder, slightly sweet smoke.

2. How long does it take to smoke a standing rib roast?

At 225 degrees Fahrenheit, plan for about 30 to 40 minutes per pound. A 4 to 5 pound roast will take roughly 3 to 3.5 hours to reach medium rare.

3. Do I need to sear the roast before smoking?

No, searing is not necessary for this recipe. The slow smoking process builds a nice crust on the outside while keeping the inside tender and juicy.

4. What internal temperature should I aim for?

For medium rare, remove the roast from the smoker when the internal temperature reaches 130 degrees Fahrenheit. The temperature will rise a few degrees while resting.

5. Can I use a gas grill to smoke this roast?

Yes, you can use a gas grill if you have a smoker box or a way to add wood chips. Set the grill to indirect heat and keep the temperature around 225 degrees.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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