Embassy Shares How to Smoke a Standing Rib Roast

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How to smoke a standing rib roast on your grill

Joe Songer | jsonger@al.comBy Joe Songer | jsonger@al.com 
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on December 10, 2015 at 8:05 AM, updated December 10, 2015 at 12:16 PM

Christmas dinner is probably the second most important family feast of the year, taking a back seat only to Thanksgiving. Turkey and ham have been the main course for years and years. I can remember growing up, it was turkey for Thanksgiving and ham for Christmas.

Today people are preparing a variety of main courses built around what the family really wants to eat. Some of my friends even poll their family members and take a vote.

This year we are going to prepare something totally different. The standing rib roast is one of the finest cuts of meat. It's a bone-in ribeye roast that produces, tender, juicy and mouthwatering prime rib.

I recently purchased a Kamado Joe Classic ceramic grill and have been preparing a wide variety of meats, vegetables and pizza on it for about six months. I've seen recipes for the standing rib roast and decided it was time to step up to the big leagues and smoke an expensive cut of meat.

So here's the recipe and ingredients you'll need to smoke one of the "royalty" cuts of beef. It's a simple process that produces a beautiful roast that will have your holiday guests cheering!


1. Standing rib roast 5-8 pounds. I used a generous two bone roast just over 5 pounds.

2. Coarse sea salt

3. Coarse ground pepper

4. Montreal steak seasoning

5. Moore's marinade

6. Kamado grill with heat deflector 


Fill the grill with lump charcoal and light the fire. While charcoal is lighting, usually 20-30 minutes, rub the roast down with Moore's marinade. 

Now rub the dry ingredients into the roast. I start with Montreal steak seasoning followed  by the sea salt and finish with the pepper. Rub as much or as little as you like. I use a lot of the dry ingredients because I prefer a thick flavorful "bark" on the outside of the roast.

You can rub the roast ahead of time from 4 hours before to overnight. I prefer doing it as the charcoal is heating up.

Place the heat deflector over the fire and put the grill grate in place. Close the lid and allow the grill to warm to 350°.  When temperature is reached, open the grill and place the roast in the center of the grate. Insert a temperature probe(s) into the thickest part of the roast.

I use an iGrill2 bluetooth unit from iDevices with the optional ambient temperature probe. This device sends temperatures from up to 4 probes to your smartphone so you can monitor the cook from up to 300 feet away.

Close the lid and make sure you are getting readings from the temperature probes. I used a generous 2 bone standing rib roast that tipped the scales at just over 5 pounds.

The most important reading to achieve during the smoking process is 128° internal temperature for a medium rare result. During this cook, that internal temperature was achieved in 2 1/2 hours.

At this point, quickly remove the probes and wrap the roast in two layers of heavy duty aluminum foil. Now wrap the foil wrapped roast in a bath towel or blanket.

Allow the roast to "rest" for 30-45 minutes. The internal temperature will rise to around 135° and the juices will absorb back into the roast.

Leave the standing rib roast wrapped until you are ready to carve and serve. I carve slices from 1/2 inch to 1 inch thick. Cut the ribs away from the roast or carve so a couple of your guests receive a bone-in slice.

I love this recipe because it requires very little prep time and the results are amazing! Have a Merry Christmas!

Let me know how this recipe worked for you. Use the comment section below or send me an email.

Here are some dessert ideas you can cook outdoors:

Christmas Cobbler in a camp dutch oven

Christmas Cobbler in a camp dutch oven

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 Source: http://www.al.com/outdoors/index.ssf/2015/12/foolproof_standing_rib_roast_r.html#incart_river_index