What's a guy to do?

[MapleRiver]

Had a neighbor (he works for Tyson) stop me after work today (as he's known to do once in a while), and ask if I'd be interested in some neat - most notably, whole boneless lip-on ribeyes. $4.50/lb.

"Why, yes, as a matter of fact - I'll take several." :icon_bigsmil

Now there ain't much I like better than a good hand-cut ribeye steak seasoned and grilled to perfection. But...I'm awfully tempted to try puttin' one of these bad boys on my WSM. Are the results worth it, or is there just too much chance I'd be messin' up a nice hunk 'o beef? I've been thinking of trying a standing rib roast one of these days...would this be at all comparable?

Give me guidance, Brethren. Show me the way.

 

[BBQ Grail]

How come I can't have a neighbor that works for a meat company. My neighbors don't have exciting jobs. Their just lawyers, accountants and sales people. How boring!

I want a neighbor that can get me cheap meat.

Search the forum. I know there has been some great threads on ribeyes/prime rib somewhere.

I think poobah's got a recipe out there.

 

[MilitantSquatter]

Absolutely !! Especially if you have more than one to work with.

Smoked Prime Rib is fantastic !! Made one last Christmas using Phil's recipe and will probably do again this year but maybe with a different recipe just to try something else out. I'd cook it more but it's just too much meat unless we have others over.

Rub, inject, marinate or whatever as desired.. Then get coals set up and start off hot 300-350 for a bit and then let it settle down to 250-275 range until you hit desired internal temp of your liking.

 

[D.F. Expat]

I have done rib eye several times on the smoker, I usually smoke them to about 125-130 internal then finish on a hot grill to firm it up. Comes out farking amazing.

 

[Meat Burner]

How come I can't have a neighbor that works for a meat company. My neighbors don't have exciting jobs. Their just lawyers, accountants and sales people. How boring!

I want a neighbor that can get me cheap meat.

Search the forum. I know there has been some great threads on ribeyes/prime rib somewhere.

I think poobah's got a recipe out there.

you need to move man!!:shock: Not trying to hijack here but that need a response. LOL

 

[Mitch]

Lord Yes! Smoked rib eye or standing rib roast is AWESOME! Cook to 125-130 internal at 250 (cooker temp) with oak. Let stand 20 minutes tented in foil. Slice and make yo' mouth happy!

 

[qman]

Had a neighbor (he works for Tyson) stop me after work today (as he's known to do once in a while), and ask if I'd be interested in some neat - most notably, whole boneless lip-on ribeyes. $4.50/lb.

"Why, yes, as a matter of fact - I'll take several." :icon_bigsmil

Now there ain't much I like better than a good hand-cut ribeye steak seasoned and grilled to perfection. But...I'm awfully tempted to try puttin' one of these bad boys on my WSM. Are the results worth it, or is there just too much chance I'd be messin' up a nice hunk 'o beef? I've been thinking of trying a standing rib roast one of these days...would this be at all comparable?

Give me guidance, Brethren. Show me the way.

Maple, what you got is a standing rib roast, with out the stand:mrgreen:
The only differance is the bones.

I would go for it. Not many things more impressive than a huge chunk of roasted beef, specially the rib roast, with or with out the bones.

Just use your thermo-pen and do not over cook.

 

[big brother smoke]

Go for it. I got two hunks sitting in the freezer waiting for some smokin loving.

 

[JamesB]

Being Tyson, are they "enhanced"?

A whole smoked rib roast is a wonderful thing!

James.

 

[Rick's Tropical Delight]

do it, mon! :biggrin:

prime rib

 

[DaChief]

I cook them on my WSM quite often. Always a favorite in the house. You can cook with hotter temps if you want different levels of doneness(is that a real word?) throughout (i.e. rare center and more cooked as you get closer to the outside. I prefer slow and cook to med rare (125) pretty much throughout. If someone wants it cooked more, I just take theirs and cook it a bit more on the grill placed closer to the coals just before we are ready to eat..

 

[Roo-B-Q'N]

Smoked Prime Rib is awesome. I did aq 14 pounder for a neighbor a few weeks back and he won't stop bragging on it. It is going to get the rest of the neighbors wanting me to cook one off for them.

I usually season the whole roast with our rub and Montreal Steak Seasoning and then cook it on the WSM at 225-250 until the ends are medium rare. This will achieve the same results DaChief was talking about. If somebody wants a piece a little more done, you can toss it on the gasser.

Poobah has a recipe running around here somewhere, check out the recipes or do a search.

 

[BBQ_MAFIA]

I haven't done one of these on the smoker yet. But this thread sure has me wanting to.

My faimily has had Prime Rib as our Christmas dinner for the past few years. This year I think it's going to get smoked.

 

[ModelMaker]

At $4.50 a lb I'd go full chefsville on it. Hell you can't even but T-bone for $4.50.
I have a Tysons (pork) here in Waterloo. Does anybody know if they sell their mistakes, overstock or whatever at the plant?
ModelMaker