Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5-6 lb. rib roast 1 ea Envlp. onion soup mix
1/4 c Oil Pepper
1/4 c Red wine

Bring roast to room temperature. Combine oil, wine and onion soup
mix; let stand for 10 minutes. Pour mixture over roast, making
certain top has a cover of onion. Place roast on smoker grid and
water-smoke. Use a meat thermometer to determine desired doneness.
Try mesquite flavoring wood for a unique and different flavor.
CHARCOAL: Use 8-10 lbs. charcoal, 4 quarts hot water, 3 wood sticks
and smoke 4-5 hours.
ELECTRIC: Use 4 quarts hot water, 3 wood sticks and smoke 3 1/2 to
4 1/2 hours.
GAS: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 4 1/2
hours.
You may need to add more water after about 4 hours of cooking.
140 degrees = Rare
160 degrees = Medium
170 degrees = Well done
Source: "Cook'n Ca'Jun Water Smoker Cookbook"
From: Debbie Carlson - Cooking Echo
Serves: 12

TO ALL Submitted By JOYCE FLORY SUBJ OUT OF SEASON?? On
11-08-95

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