Whiskey Smoked Prime Rib

Beef | Food & Food Pairing | Whiskey/Bourbon/Scotch

1 standing rib roast, about 5 pounds
12-15 pounds charcoal briquettes
2 pounds wood chips, preferably hickory
1 1/2 cups bourbon
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

Prepare 3/4 of charcoal in a smoker. Fill a secondary pan with cold water. Soak wood chips in bourbon and 1/2 cup water. Rub roast with seasonings and place on the top grate. Place a few handfuls of wood chips onto the fire. Close d and check every 40-50 minutes. Be sure to add more wood chips every time the roast is checked. Smoke roast for about 8 hours or until internal temperatures reaches between 140-145 degrees. Allow resting before carving.