boneless ribeye

Discussion in 'Beef' started by bowaddiction, Sep 5, 2010.

  1. bowaddiction

    bowaddiction Newbie

    i picked up a 14.16lb boneless ribeye at the store yesterday. I have never smoked one of these yet so I am going to give it a try and looking for any helpfull tips. Also i saw on another post smoking potatoes. how do you prep them? how long to smoke them? Also I am going to put onions, garlic cloves, and a broth in a drip pan below. Any other ideas or tips. How long does one of these usually take? I am looking for it to be a rare- medium [​IMG][​IMG]
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

  3. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  6. bowaddiction

    bowaddiction Newbie

    its a cheep char-broil with a side box... its my first smoker and love it so eventually i will upgrade to you guys status with a sweet smoker setup
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    This is just a guess go by the thermometer but if temps are in the 225-235 range the whole time my guess would be 45-50 minutes per lb but as I said that's just a guess
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    How many are you cooking for?

    If I had it, I would cut it to size for the number of people helping eat it. I would figure about 1 1/2" per healthy eater, with a minimum of about a 4" or 5" made at once. I only say this, because it's much better right out of the smoker than heating leftovers the next day. If you do the whole thing at once, that's enough for about 10 or 12 people (IMO).

    To me that is like a Prime Rib without the bones.

    You could also cut it into steaks, but I don't think that's what you're thinking of.

    Bearcarver
     
  9. bowaddiction

    bowaddiction Newbie

    i am cooking it as a whole we are having friends over and will probably be gone by the end of the day
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    In that case you got some good info from the others before my post.

    Don't forget the Qview---We all love Prime Rib & Ribeye!

    Bear
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Prime rib is great smoked your guests are in for a treat
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Here's my new weekday smoker, look familiar?  Learn your smoker and you don't need a expensive one. Now I don't condone owning a big smoker if you want one.  I grew up with a built in outdoor patio.

    [​IMG]
     
     
  13. bowaddiction

    bowaddiction Newbie

    here is an update pic it has been on the smoker since 8 a.m. this morning and the temp is a 142 degrees so it will be coming off very soon i can wait i have been picking at it thru out the day and it tastes amazing[​IMG]
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks GREAT!

    LOL----A man after my own heart!

    I always figured it was worth burning your finger tips a little, by breaking off some of that tasty stuff along the way!

    Can't wait to see some slices,

    Bear
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    I think you did a great job, looking forward to the money shot. [​IMG]
     
    Last edited: Sep 6, 2010
  16. arnie

    arnie Smoking Fanatic

    Nice job, Bowaddiction!   [​IMG]

    I have a 14 pounder I plan on smoking next weekend for a family get together.

    Not really sure, but I’m thinking I’ll dust it with coarse sea salt, coarse black pepper, and garlic powder and smoke it with a bit of apple or cherry.
     
  17. bowaddiction

    bowaddiction Newbie

    so i rubbed it down with some mustard then beef rub and some other spices then i injected it with a creole garlic marinate then i put it on the grill at 500 each side for 5 minutes then smoked it the hickory chips for 8 hours and every hour or so i would spray it down with a mix of apple juice, jack Daniels and worcheshire sauce. So here is the final pictures it was incredible i also had a drip tray under it with beef broth, sliced onion, diced mushrooms, and chopped up fresh garlic cloves and made a sauce to go over the meat and made the rest of it for the mashed potatoes gravy i think next time i will smoke it for around 6:45 to 7 hrs for alittle more on the rare side other then that i dont think i would change a thing

    [​IMG][​IMG]
     
    Last edited: Sep 6, 2010
    jbg4208 likes this.
  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks great [​IMG] I recommend a thermometer placed in it because no two pieces of meat will cook at the same rate the best way to get the same results every time is with the thermometer
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great BA !

    Must have had a lot of happy campers there!

    Bear
     
    Last edited: Sep 7, 2010
  20. jbg4208

    jbg4208 StickBurners

    Wow looks great!!. Excellent looking plate of food there.  [​IMG]
     

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