Smoked Standing Rib Roast

 For special occasions, it's hard to go wrong with a standing rib roast, 

especially if it has been marked down at the grocery. 

It's easy to prepare, feeds a crowd, and will please just about anyone who likes 

steakhouse quality prime rib.

Smoking the roast takes it to the next level, 

adding a crisp bark on the outside and a juicy, savory-sweetness within.  

 Smoked Standing Rib Roast

1- 6.8 lb Rib Roast

Extra Virgin Olive Oil

1 tsp Sea (or Kosher) Salt

2 tsp Freshly Ground Pepper

1/4 to 1/2 tsp Chile Powder

Prepare the rub: into a bowl, mix salt, pepper, and chile powder.

Apply olive oil all over the roast, then add rub mixture.

Let the roast stand at room temperature for 1 hour.

Heat smoker to 225 to 250 degrees F.

Smoke for 20 minutes per pound (2 hours and 15 minutes for a 6.8 lb roast) or

until internal temperature reaches 125 degrees F.

Remove roast from smoker, wrap in foil, and rest for 30 minutes. Garnish with parsley.

Serve with roasted vegetables.

. . .

Roasted Vegetables

Par-boil small potatoes for 15 minutes or until you can pierce them with a fork. 

Drain, cool, and cut in half. Slice red bell peppers and zucchini.

Place vegetables in a baking pan. Toss with olive oil. 

Salt and pepper.

Bake 350 degrees for 30 minutes or until fork-tender.

If you have leftovers, the fun begins: 

make a French Dip Sandwich  or Prime Rib Hash.

Upcoming Recipe: Smoked, Crab-Stuffed Rainbow Trout

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