Ribeye roast - smoke it or bake it????

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

ozsmoker

Smoke Blower
Original poster
Dec 23, 2014
78
12
I know I'm going to get a lot of bias here, but from those who have done ribeye roasts both in the oven as well as in the smoker, which do you prefer and why? Pros and cons of both
 
No contest for me personally, smoked is the best ! Oven roasted is ok, don't get me wrong... But there is nothin like a good smoked PR ! Try one smoked & your in for a treat ! [emoji]128077[/emoji][emoji]127995[/emoji]
 
Smoked usually with cherry or pecan keep the spices simple salt, pepper, garlic, maybe some rosemary let the meat speak for itself
 
I am also partial to Pecan, I like very very low & slow smoking to ensure all that lovely fat gets right up to the point of almost rendering. Salt & pepper is plenty of spice, maybe some Tatonka Dust if you have some. Don't rush it. Low and slow.......
 
  • Like
Reactions: mossymo
 
I know I'm going to get a lot of bias here, but from those who have done ribeye roasts both in the oven as well as in the smoker, which do you prefer and why? Pros and cons of both
Smoked is so much better you'll go nuts!!!

Here's what they look like:

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

Here's how to do them:

Smoked Prime Rib (47th Anniversary Dinner)

Bear
 
Last edited:
I smoke low and slow with SPG to 125 then sear on hot grill.     Turns out great. DO Not over cook                                  
 
I have to go with oven (or indirect on the bbq), with a mustard sauce coating and wrapped in foil. It's so much juicier and tender when there is no way for the juices to leak out. You lose the smoke flavour and your au jus but the trade off is worth it.
 
Just to clarify, I'm talking about bone-in ribeye roast, not prime rib. There is a slight difference if I understand correctly

and judging by the responses, I'm just going to have to try both
 
Last edited:
I have to go with oven (or indirect on the bbq), with a mustard sauce coating and wrapped in foil. It's so much juicier and tender when there is no way for the juices to leak out. You lose the smoke flavour and your au jus but the trade off is worth it.
If you Smoke a Prime Rib at 220°, you won't lose any juices----If you do it in a pan on a wire rack, you won't even get enough drippings to make Au Jus with.

Check this one out & look at the empty pan in the one Pic-----It shows all the drips from the whole Smoke:

http://www.smokingmeatforums.com/t/243909/prime-rib-hickory-smoke-3-19-2016#post_1541341

Bear
 
 
I know I'm going to get a lot of bias here, but from those who have done ribeye roasts both in the oven as well as in the smoker, which do you prefer and why? Pros and cons of both
Oz, click the link in Bear's post and follow his method/directions.    
first.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky