Title: Standing Rib Roast for Smoker
Categories: Beef Bbq Smoke
Yield: 1 Servings

5		6 lb. rib roast
1/4	c	Oil
1/4	c	Red wine
1		Envlp onion soup mix pepper

Bring roast to room temperature. Combine oil, wine and onion soup mix; let stand for 10 minutes. Pour mixture over roast, making certain top has a cover of onion. Place roast on smoker grid and water-smoke. Use a meat thermometer to determine desired doneness.

Try mesquite flavoring wood for a unique and different flavor.

CHARCOAL: Use 8-10 lbs. charcoal, 4 quarts hot water, 3 wood sticks and smoke 4-5 hours.

ELECTRIC: Use 4 quarts hot water, 3 wood sticks and smoke 3 1/2 to 4 1/2 hours.

GAS: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 4 1/2 hours.

You may need to add more water after about 4 hours of cooking.

140 degrees = Rare 160 degrees = Medium 170 degrees = Well done

Source: "Cook'n Ca'Jun Water Smoker Cookbook" From: Debbie Carlson - Cooking Echo Serves: 12

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