Ribeye roast

MEAT · 02-12-2007, 07:18 PM

Would you smoke a ribeye roast the same you would any other meat?
Low and slow or is it better to sear first?

bbqjoe · 02-12-2007, 07:23 PM

Do a search on prime rib. Just about the same thing.

BBQchef33 · 02-12-2007, 07:25 PM

check out the prime rib recipe in our recipe section.

I start prime ribs and rib eyes at high temps for a while, then cook around 275 for a bit and finish high again.

HoDeDo · 02-12-2007, 07:29 PM

I like putting those on a spit and cooking them directly over the coals. I'm looking for a picture... I have a pic of us doing chickens on the big spit pit at the GAB 2 yrs ago... I'll see if I have one of the strip loins or ribeye roasts going... I also like doing them at home on the gasser with the infrared burner going...oh wait - I have not repaired that gasser from the LAST prime rib that caused it's untimely death.

Jorge · 02-13-2007, 05:22 PM

Go with the recipe BBQchef33 mentioned. I've done it with a bone in ribeye roast and it was excellent. I may pull the bones the next time to get a little more seasoning into the meat, but it's a tough call since the meat next to the bone was outstanding as well.

tony76248 · 02-13-2007, 08:16 PM

There are basically two schools of thought.....perhaps more....

But basically, one method is to sear at the beginning of the cook, the other is at the end. I choose the beginning, I will hit it at 500 degrees in the oven until it starts spitting, then I lower the temp to low and slow until the internal temp is 130 (it will go to 135 as it rests). For this method, I must use the kitchen.

The sear after the roast has reached 130 would require you to use a browning/brazier pan, which I know many folks do. I keep thinking I will try this method, but I do not have a pan to get the job done and I think my rib roasts taste great already.

Here is a website that shows a brazing pan.

http://www.acemart.com/merchant.mv?S..._Code=VOL47760

CarbonToe · 02-14-2007, 06:01 AM

Quote:

Originally Posted by tony76248

one method is to sear at the beginning of the cook, the other is at the end. I choose the beginning, I will hit it at 500 degrees in the oven until it starts spitting, then I lower the temp to low and slow until the internal temp is 130 (it will go to 135 as it rests). For this method, I must use the kitchen.

I've only cooked two of these, the best was smoked low and slow and then finished off on the Weber Grill. The smoke flavour was far more distinct than 'sealing' first then low and slow.

02-12-2007, 07:18 PM	#1
MEAT Got Wood. Join Date: 01-04-07 Location: Monterey, CA	Ribeye roast Would you smoke a ribeye roast the same you would any other meat? Low and slow or is it better to sear first? __________________ [B]Pits by JJ[/B] custom build 20"x30" pit/smoker

02-12-2007, 07:25 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	check out the prime rib recipe in our recipe section. I start prime ribs and rib eyes at high temps for a while, then cook around 275 for a bit and finish high again. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

02-12-2007, 07:29 PM	#4
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	I like putting those on a spit and cooking them directly over the coals. I'm looking for a picture... I have a pic of us doing chickens on the big spit pit at the GAB 2 yrs ago... I'll see if I have one of the strip loins or ribeye roasts going... I also like doing them at home on the gasser with the infrared burner going...oh wait - I have not repaired that gasser from the LAST prime rib that caused it's untimely death. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

02-13-2007, 05:22 PM	#5
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Go with the recipe BBQchef33 mentioned. I've done it with a bone in ribeye roast and it was excellent. I may pull the bones the next time to get a little more seasoning into the meat, but it's a tough call since the meat next to the bone was outstanding as well. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

02-13-2007, 08:16 PM	#6
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	There are basically two schools of thought.....perhaps more.... But basically, one method is to sear at the beginning of the cook, the other is at the end. I choose the beginning, I will hit it at 500 degrees in the oven until it starts spitting, then I lower the temp to low and slow until the internal temp is 130 (it will go to 135 as it rests). For this method, I must use the kitchen. The sear after the roast has reached 130 would require you to use a browning/brazier pan, which I know many folks do. I keep thinking I will try this method, but I do not have a pan to get the job done and I think my rib roasts taste great already. Here is a website that shows a brazing pan. http://www.acemart.com/merchant.mv?S..._Code=VOL47760 __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

02-12-2007, 07:23 PM	#2
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Do a search on prime rib. Just about the same thing.

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