Whole Boneless Ribeye #2

Discussion in 'Beef' started by grothe, Mar 30, 2009.

  1. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    After being scolded by Erain for taking my first ribeye too high on the internal temp.....LOL....(just kidding E!!!), decided ta do another one following E's suggestions.

    The first one: http://www.smokingmeatforums.com/showthread.php?t=74645

    The second ribeye....


    A little over 10 lbs.


    Ready for the rub


    Slathering with worcestershire sauce and rubbing with Plowboy's Bovine Bold


    Rubbed up


    Into the smoker @225* and a drip pan w/ onions and some beef broth


    Pulled it out at 135* internal, wrapped, and into the cooler for a rest of 1 1/2 hours.
    Sliced....first pic looks pinker than it really was do to the camera flash



    and finally, plated w/ corn and taters

    and yes, I do like butter....lots o' butter!

    Ok erain, I'll admit......your way is better!!!
    Thanks for the help E....points to ya![​IMG]
     
  2. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Gene,

    WOW! That looks amazing, and I share your love of Butter! On my to do list...soon!

    [​IMG]
     
  3. bigsteve

    bigsteve Master of the Pit

    How long did it take to get to 135*?

    Looks fantastic, BTW....
     
  4. You did a great job! Thanks for your post and pics. I'll have to try one.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome [​IMG]
     
  6. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Thanks Steve...I think it was about a 4 hour smoke (wasn't really paying attention to the clock, but it wasn't more than 5)
     
  7. bigsteve

    bigsteve Master of the Pit

    Wow. I would have thought 10 pounds would have taken a whole lot longer. But then, 135* is pretty low.
     
  8. eagle

    eagle Fire Starter

    My kind of foooooooood. Fantastic looking rib roast and cattle too.
     
  9. fired up

    fired up Smoking Fanatic OTBS Member

    Looks great!
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking roast. I'm also with you on the butter. Get those arteries clogged up![​IMG]
     
  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice job Gene!!! looks about perfect to me!!! love the color man!!! nice pics too.[​IMG]
     
  12. indyadmin1974

    indyadmin1974 Smoking Fanatic

    That gets me thinking I need to do a rib roast...man that looks good...great job!
     
  13. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice Smoke!!!
    I also need a pool of butter on my taters!!!
    Butter rules...

    Great looking Ribeye...
     
  14. morkdach

    morkdach Master of the Pit OTBS Member

    nice that had to melt in your mouth good job and thanks for the qview[​IMG]
     
  15. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Thanks for all the kind words and points!!!
    Glad ta see I'm not the only one who loves butter soaked taters....LOL!
     
  16. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Man that is tasty looking. I can't wait to try it.
     
  17. pimpzilla

    pimpzilla Fire Starter

    Dude, that looks AMAZING!! That just moved up the list of 'things to smoke'. [​IMG]
     
  18. smokingscooby

    smokingscooby Smoking Fanatic

    Gene, That roast looks awesome!! Great job, Ya need a little bit more butter on the corn to even it out with the taters.[​IMG] lol
     
  19. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    you peeps have it ALL wrong, that aint butter on corn and potatos!!!! thats a lil corn and potatos on butter!!!
     
  20. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Ya mean under butter....LOL...and ya gotta use real butter!!!!
     

Share This Page