Ribeye Roast - 48 hour salt rub, forward sear then smoked

Discussion in 'Beef' started by scooper, Jul 10, 2011.

  1. scooper

    scooper Smoking Fanatic

    Got a 2-pack of super thick ribeye's from Costco weighing 4.5 lbs. total.  Froze one for later.

    Seasoned this one with only Kosher salt and GBP.  Double wrapped in plastic for what was to be an over nighter, but ended up being 48 hours.  I read on another forum that this method at first draws out the moisture, but the salt and liquid then act as a brine and get drawn back inside the meat.  It definitely worked.  It was the juiciest steak/roast I've ever eaten!

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    Let the meat sit out for an hour.  (I got delayed with a leak in the a/c drain into the garage.)  Got the Weber grill at 400 and seared the ribeye on all 4 sides.

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    Into the smoker @ 225 with a mesquite chunk.

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    Let it go to 122 on the digital.  (Wife and I both love it rare)  Let rest for enough time for me to shower and cool down from the garage adventure and cooking in the S FL heat.  It rose to 124 during the rest.  I did not cover it.  I didn't want the temp to climb over 125.

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    The spuds are a Guy Fieri recipe I love.  Brine them in salt water for a few hours, season with s&p and garlic powder, bake, then serve with horseradish sour cream.  Awesome accompaniment to the roast.

    Then sliced it open to find it rare from edge to edge, and melt in your mouth, juicy, seasoned throughout, and just the right amount of smoke so it did not over power the flavor of the ribeye.

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    Sorry there are no pics beyond this point.  The feeding frenzy took over.  [​IMG]
     
    lil-ogz likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious! That's just the way we like them!
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great, I like the tater idea. [​IMG]
     
  4. Great looking Rib-Eye Roast....Done just the way i like them also!![​IMG]
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice, It looks perfect [​IMG]

    Thanks for sharing [​IMG]
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    It is a good looking rib-eye [​IMG]
     
  7. jak757

    jak757 Smoking Fanatic Group Lead

    That is to me the perfect looking rib eye -- you nailed it!  I also "dry brine" my roasts like that, and agree it makes for a juicy, delicious piece of meat.  

    Excellent Qview!
     
    scooper likes this.
  8. lefrancais

    lefrancais Newbie

    Hi Scooper,

    About how long did it take in the smoker to reach 122 Degrees?

    Great job!
     
  9. roller

    roller Smoking Guru SMF Premier Member

    Bet that was good...
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Perfect.....Beautiful.....I know it "twitched" when forked.......my kind of rib eye..........(clean the keys...get another coffee......DO NOT look at this again...well maybe 3 or 4 times)
     
  11. That's perfect. Nice job. Now I'm really hungry.
     
  12. sunman76

    sunman76 Master of the Pit

    man and I look at this 9 mins before lunch[​IMG]
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Absolutely fantastic - cooked to perfection for me
     
  14. tromaron

    tromaron Meat Mopper

    Looks incredible!  [​IMG]  [​IMG]  [​IMG]
     
  15. michael ark

    michael ark Master of the Pit

    Now that's what i call pretty in pink.[​IMG]
     
  16. scooper

    scooper Smoking Fanatic

    Thank you, thank you very much!  I am doing the other one from the 2 pack tonight with only a 24 hours dry brine.  But it's Friday and I am beat.  I am too lazy to get the grill and smoker going, plus by the end of the day I will have had enough of being outside for the week.  Doing the cast iron skillet sear and a slow oven finish.


    I honestly do not remember.  It was a rough day and rougher evening.  I was over tired and soaked in sweat from fixing my a/c drain that was leaking into the garage.

    Maybe an hour.  But it could have been 1.5. This was a good example of "cook it until it's done", not by time.  Thank goodness for thermometers. 

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    I did have to stab it a few times to get it to stop mooving!  [​IMG]

    Thank you to everyone else too.  So far it is the best thing to come out of the smoker.  Everything else has been good, but has always left me saying, "Next time I am going to try..."
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Scooper!!!

    Nice pics too!!!

    Thanks for showing!!!

    Bear
     
  18. lefrancais

    lefrancais Newbie

    Thank you, that give me an idea.
     
  19. Man that looks good! I LOVE me a some rare prime rib! Good call on pulling it before 125*. [​IMG]
     
  20. scooper

    scooper Smoking Fanatic

    I'm new here, but I do know a compliment from the Bear is a damn good thing!   [​IMG]

    Grouper, after testing my thermometers in a glass of hot tap water, it turns out the one I used is 4 degrees off at the 120 range.  It shows 4 degrees higher than my other digi, and a good dial therm.  So the ribeye's actual temp was probably closer to 118 out of the smoker, and 120 after resting.  No wonder it was still mooving.  It was still damn good.

    I did the other one Friday but did the sear in a cast iron skillet, onto a cold sheet pan and wire rack, and finished in the oven @ 275.  Just as good, just no smoke.  I used the other digi and brought it to 120.  Perfect.
     

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