Smoked is so much better you'll go nuts!!!
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
I'm just going to have to try both
I'm just going to have to try both
i think you need to read this...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
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.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.
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.
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