Sunday, February 20, 2011
Smoked BBQ Rib Roast and Tex-Mex Smoked Sausages
Hickory and Bourbon Smoked Rib RoastIngredients15 pounds charcoal briquets2 pounds hickory wood chips1 cup bourbon whiskey1 (4 pound) standing rib roast, bone in1/2 cup steak seasoningPreparationStart at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all
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