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Ingredientes
- Â Â Hickory wood chunks as needed
- 4 x garlic cloves chopped
- 1 Tbsp. salt
- 2 Tbsp. coarsely-grnd black pepper
- 1 Tbsp. dry rosemary
- 1 tsp dry thyme
- 1 x beef rib roast - (6 lbs)
- 1Â 1/2 c. dry red wine
- 1Â 1/2 c. red wine vinegar
- 1/2 c. extra virgin olive oil
Direcciones
- Soak wood chunks in water 1 hour.
- Combine chopped garlic and next 4 ingredients, and rub garlic mix proportionately over beef roast.
- Stir together dry red wine, red wine vinegar, and extra virgin olive oil; set wine mix aside.
- Prepare charcoal fire in smoker; let burn 15 to 20 min.
- Drain wood chunks, and place on coals. Place water pan in smoker, and add in water to just below fill line. Place beef roast in center on lower food rack. Gradually pour wine mix over beef roast.
- Cook beef roast, covered, 6 hrs or possibly till a meat thermometer inserted into thickest portion of beef roast registers 145 degrees (medium), adding more water to depth of fill line, if necessary. Remove beef roast from smoker, and let stand 15 min before slicing.
- This recipe yields 8 to 10 servings.
- Comments: This slow-cooked delicacy takes some time, but it's well worth the wait.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 169 | |
| Calories from Fat 120 | 71% |
| Total Fat 13.58g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 878mg | 37% |
| Potassium 84mg | 2% |
| Total Carbs 2.05g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.29g | 0% |
| Protein 0.16g | 0% |
