Smoked Rib Roast

Smoked Rib Roast

For meat and Malbec lovers this is a dream combination and makes a great replacement for the traditional Thanksgiving turkey or a family holiday dinner. It is not a Wednesday night recipe because it takes anywhere from four to ten hours to prepare but it is just so good we had to share.


  • Herbie's Coriander Seed (ground)  ·  ½ teaspoon 
  • Herbie's Cayenne pepper  ·  1 ½ teaspoons 
  • Herbie's Garlic Powder  ·  1½ teaspoons 
  • Herbie's Onion Powder  ·  1½ teaspoons 
  • Black pepper, coarsely ground  ·  1 tablespoon 
  • Herbie's Paprika Smoked  ·  2 tablespoons 
  • Celery salt  ·  ¼ cup 
  • (4 pound) standing bone-in rib roast  ·  1 
  • Bourbon whiskey  ·  1 cup 
  • Herbie's Turmeric  ·  ½ teaspoon 


A standing rib roast, also known as “prime rib or rib-eye roast” is a cut of beef from the primal rib, which is one of the eight primal cuts of beef.

Let the meat sit on a counter for one to two hours to come up to room temperature. Mix all the seasonings together in a bowl.

Carefully cut the roast off the bones, slicing back the fat and preserving it as a piece. Rub seasoning all over the meat then put the fat cap back in place. Tie the meat and bones back together with kitchen string. Again rub the roast liberally with seasoning to coat the entire outer surface.

For the barbecue you will need:

  • 15 pounds charcoal briquets.
  • 2 pounds hickory wood chips.

Start at least 10 pounds of the charcoal in a typical home smoker or Weber-style barbecue and develop a hot fire.

Place the hickory chips in a large pan and add the bourbon and just enough cold water to cover the chips, soaking until you use them.

When the coals are white, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Each time you check the fire, add more wood chips. A standing rib roast should be smoked without a lot of smoke. While you want to add flavor you don't want to overpower the meat.

Due to the different size and shape of barbecues and smokers and the variations in meat weights you will need to cook anywhere from 4 to 8 or 10 hours to achieve your desired degree of doneness. Use a meat thermometer to check the roast. You will need to cook until it is at least 135°F.

Then, to provide a nice caramelized, crusty surface finish the smoked rib roast in the oven. Place the roast on a rack in a roasting pan so it doesn't sit in its own juices. Place the roast in the oven preheated to 410°F and turn off the heat. Leave it for 15 minutes or until the internal temperature reaches 145°F. Don't open the oven door during this time.

To serve, just cut the strings and carving will be simple. Serve with our side dish of horseradish mashed potato and Williamson Tango Malbec.