Smoked Prime Rib

By [e-mail]

Southern Living

JULY 2002

Ingredients

• Hickory wood chunks
• 4 garlic cloves, minced
• 1 tablespoon salt
• 2 tablespoons coarsely ground pepper
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 (6-pound) beef rib roast
• 1 1/2 cups dry red wine
• 1 1/2 cups red wine vinegar
• 1/2 cup olive oil

Preparation

Step 1

Soak wood chunks in water 1 hour.

Combine minced garlic and next 4 ingredients, and rub garlic mixture evenly over beef roast.

Stir together dry red wine, red wine vinegar, and olive oil; set wine mixture aside.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain wood chunks, and place on coals. Place water pan in smoker, and add water to just below fill line. Place beef roast in center on lower food rack. Gradually pour wine mixture over beef roast.

Smoke roast until temperature in the middle is 145 (medium).
200 degrees - 30 min/pound
185 degrees - 45 min/pound