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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-26-2007, 09:52 PM | #1 |
Full Fledged Farker
Join Date: 09-17-06
Location: Dexter, MI
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smoking whole ribeye?
Hi all,
I just picked up a whole boneless beef ribeye. I'm going to slice a few steaks off of it for tomorrow night, and I'd like to smoke the rest of it on Saturday. Can someone give me some pointers on smoking one of these guys? Thanks!
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The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser * |
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07-26-2007, 10:01 PM | #2 | |
is One Chatty Farker
Join Date: 07-07-04
Location: Richardson, Texas
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Quote:
http://www.bbq-brethren.com/cookbook...RETHREN%20BEEF* If you want to slice a couple of OK but this Prime Rib is the "Cat's Arse"
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************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers |
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07-26-2007, 10:06 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Poopie's Prime Recipe is the bees knees!
If you want to try something different I brush mine with olive oil, garlic and rosemary and cook at about 250 until it is my just below my desired temp and then foil it and cooler it for a while to let the flavors develop. I like to use light smoke with prime rib.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-27-2007, 01:24 AM | #4 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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Here's a photo of one I did on the WSM for Thanksgiving a few years ago. I cut the rib rack off, rubbed all sides of the roast w/ hot mustard, seasoned w/ McCormick's Montreal Steak Seasoning, then tied the rack back on with twine. Cooked at 240 for however many hours, until the internal temp hit 130. Had plans to finish it in a 500 F oven, but didn't because I thought it crusted nicely at 240. Just rested it for a half hour or more, and carved.
smokinbadger, since yours is boneless, I would strongly suggest you tie your roast. There's several schools of thought on roasting a prime rib roast. The traditional English way is to sear the outside first in a hot oven, then finish at a lower temp. Theory here is you get a thicker crust on the roast, if you're into that. Poobah's method looks to follow this train. The other method is to start low and finish hot. Theory here is that you lose less moisture, and the roast cooks more evenly all the way to the interior. Alton Brown's a big proponent of this method. For smoking, this way makes more sense to me, because IMO it's easier to raise the cooking temp rather than try to lower it from 400 or whatever. But either way will work. Go for it. I'd suggest you use very little wood in the smoker. Even though I like a heavy smoke on just about everything, for a prime rib roast, I prefer a very light touch. From my blog: http://professorsalt.com/2005/11/26/...ng-traditions/
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen Last edited by Professor Salt; 07-27-2007 at 01:53 AM.. |
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07-27-2007, 02:16 AM | #5 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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That's a fine looking meal right there!
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A trench filled with wood coals and covered with chain link fence |
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07-27-2007, 03:22 AM | #6 |
Knows what a fatty is.
Join Date: 06-19-07
Location: Savannah, Georgia
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Dangit Prof Salt, now i gotta clean the drool off of my keyboard! Thats one awesome looking cut of beef right there.
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07-27-2007, 06:13 AM | #7 |
Full Fledged Farker
Join Date: 05-30-07
Location: West Chester,Oh
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We did a standign rib roast in the oven once. If I remember we cooked for an hour at 300* then turned teh oven off but kept the rib in there with the door shout for liek 3-4 hours.
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--Andy Char-griller pro deluxe w/SFB 22.5" weber kettle (rescue) |
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07-27-2007, 06:54 AM | #8 |
Is lookin for wood to cook with.
Join Date: 09-23-06
Location: Nampa, ID
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I want to do a prime rib, vacuum seal it and serve it at a freinds house....how do I go about reheating it?
Thanks, Joe |
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07-27-2007, 07:44 AM | #9 | |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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Quote:
I vary from the Poobah formulation slightly, in that I only use olive oil and Montreal Steak Seasoning. Other than that though, pretty much follow the master. And the results are outstanding . . .
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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07-27-2007, 07:49 AM | #10 |
Babbling Farker
Join Date: 11-05-04
Location: New York City
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Rub it down and cook it hot until 120-125 inside. Save the bones for folks that like to gnaw, or give them to the dog....
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07-27-2007, 07:57 AM | #11 |
Full Fledged Farker
Join Date: 05-22-06
Location: Chicago, IL
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I let one marinade in worchestershire sauce and whole peppercorns for 24 hours, then smoked to 130 in my ECB. Took it off, let it stand for 15 minutes in the kitchen. Within 10 minutes, my guests were no longer paying attention to the Super Bowl. I made them wait until halftime with the smell of that beast in the house. Best steak sammiches I *ever* had, and people were nibbling the rest of the game...
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07-27-2007, 08:09 AM | #12 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Darn you all! I'm stuck on video calls from now until lunch and you're posting pictures of great looking prime rib.
There's only one thing to do... Take this!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-27-2007, 09:21 AM | #13 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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You guys are KILLIN me with all them pics......gotta think work...gotta think work.... I love prime rib............now I'm gonna go get one for this weekend!!!! Gotta think work again..........
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07-27-2007, 09:22 AM | #14 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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I picked up one of those last night. Must be a Krogrer's near you. At $4.99 per lb, it was to good of a deal to pass up. I had mine cut into 1" think steaks and didn't even think about leaving some of it for smoking. Oh well, maybe next time.
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"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
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07-27-2007, 10:35 AM | #15 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Even my dog is starting to drool with all these pics...Great job folks! I now know "Whats for dinner" this weekend!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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