smoking whole ribeye?

[JD McGee]

Extra virgin olive oil, heavy salt, pepper, garlic powder. Smoke lightly at 250* until internal is 125*, let rest for 1 hour. Serve with a smoked garlic au jous (sp?)

And a good bottle of "Cab"...:mrgreen:

 

[itschris]

I sure of it... the monster prime rib is the next smoke. Awsome displays of skill.

 

[jbrink01]

Your timing is spot on....

we just picked up a 100 person fund raising catering after a golf outing. They wanted prime rib in large portions. I quoted it off of a $7.95 / pound cost from my wholesaler and was debating the method. Looks like it's going into FEC 500 at 275 until it looks like the picture above. Great Job Guys!

 

[Ron_L]

I like your recipe Ron...what do you think about tossing a few rosemary sprigs in to the water pan?

JD

Rosemary in the water pan couldn't hurt, but I have my doubts about stuff in the water pan really affecting the meat flavor. Guys have tried juices, etc. and I don't think anyone has noticed a difference. I have used some rosemary twigs in the fire box and the smoke smells great but I really can' say that I could taste the difference.

 

[big brother smoke]

Prime pron

 

[pqbbq]

If it is whole BIG BOY ... The only way to fix is the way Poobah does.
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=103&category=*BBQ BRETHREN BEEF*

If you want to slice a couple of OK but this Prime Rib is the
"Cat's Arse"

I agree with FatDad - Poobah's prime rib was the very best I have ever had in my whole life!

 

[smokinbadger]

Thanks for all of the ideas. I have one more question. About how long should I plan on this taking? I've got about 7 pounds worth of meat, and I plan to go with the method of starting hot for the first 30 minutes and going at around 250 after that.

I don't want to start to early (or too late) so your advice will be appreciated!

 

[The Pickled Pig]

The skinny outer strip of cap muscle (spinalis dorsi) is the best part, and I hate for it to get overcooked.

I thought the outer strip was the Multifidus dorsi (http://bovine.unl.edu/bovine3D/eng/ShowSubPrimal.jsp?primal_id=966278046&subprimal_id=1056390738).

In any case, it's my favorite part on a ribeye too regardless of what it's called.

 

[Lakeside Smoker]

Thanks for all of the ideas. I have one more question. About how long should I plan on this taking? I've got about 7 pounds worth of meat, and I plan to go with the method of starting hot for the first 30 minutes and going at around 250 after that.

I don't want to start to early (or too late) so your advice will be appreciated!

I once held a prime rim for 4 hours in a cooler to keep warm! After 4 hours it was still warm and perfectly cooked and tender.
Getting it done early is MUCH better than rushing around at the last minute.

Mike

 

[Ron_L]

I once held a prime rim for 4 hours in a cooler to keep warm! After 4 hours it was still warm and perfectly cooked and tender.
Getting it done early is MUCH better than rushing around at the last minute.

Mike

I agree. I *THINK* my last prime rib took about 30 minutes per pound at 250 to hit 125 internal, but I don't remember. I always plan on a minimum of two hours hold time for prime rib. I feel that it makes for a tastier roast. If holding it in a cooler for that long makes you nervous you can also hold it in a low over (140 to 150 degrees) but be careful that you don't overcook it that way.