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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-26-2007, 09:52 PM   #1
smokinbadger
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Default 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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Unread 07-26-2007, 10:01 PM   #2
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Quote:
Originally Posted by smokinbadger View Post
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!
If it is whole BIG BOY ... The only way to fix is the way Poobah does.
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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Unread 07-26-2007, 10:06 PM   #3
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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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Unread 07-27-2007, 01:24 AM   #4
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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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File Type: jpg primerib.jpg (164.8 KB, 193 views)
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Last edited by Professor Salt; 07-27-2007 at 01:53 AM..
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Unread 07-27-2007, 02:16 AM   #5
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That's a fine looking meal right there!
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Unread 07-27-2007, 03:22 AM   #6
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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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Unread 07-27-2007, 06:13 AM   #7
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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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Unread 07-27-2007, 06:54 AM   #8
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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,
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Unread 07-27-2007, 07:44 AM   #9
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Quote:
Originally Posted by Professor Salt View Post
smokinbadger, since yours is boneless, I would strongly suggest you tie your roast.
Why tie it? I've never done it, and not sure why one would need to.



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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Unread 07-27-2007, 07:49 AM   #10
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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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Unread 07-27-2007, 07:57 AM   #11
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Quote:
Originally Posted by smokinbadger View Post
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!
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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Unread 07-27-2007, 08:09 AM   #12
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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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Unread 07-27-2007, 09:21 AM   #13
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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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Unread 07-27-2007, 09:22 AM   #14
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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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Unread 07-27-2007, 10:35 AM   #15
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Quote:
Originally Posted by backyardchef View Post
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....


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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