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whole boneless ribeye for Christmas

post #1 of 15
Thread Starter 
Okay, I've only had my smoker for about a month, I've done ribs, a pork loin, and some chicken legs. So far everything has turned out great, but this next cook will be the most important one yet.....Christmas dinner for my whole family.

I picked up an 11 pound whole boneless ribeye yesterday and have it sitting in the fridge now. I plan on rubbing it down with EVOO then a simple salt, pepper, onion powder, and garlic rub then going back over with Montreal steak seasoning.

Plan is to get up Christmas morning and fire up the smoker and get to cooking, but I have a few questions.

1. Is it necessary to tie the ribeye up?
2. Im using a MES 40, do I need to add chips and smoke for the entire cook or just the first couple of hours? Planning on using Pecan chips.
3. I was planning on just putting water in the water pan but my wife thinks a red wine would be better, will it make any difference?
4. Is there anything I'm missing that you can add to help make this cook a success?

I'm not rushing the cook, I have plenty of time to cook to a 130-135 IT, foil it and let it rest in the cooler before heading to my sisters for dinner around 1:30. Anything anyone can add is greatly appreciated, this is the first time that I've been in charge of cooking the meat for our Christmas dinner and I'm extremely nervous.
post #2 of 15

That sounds like a tasty plan. Take a look at Bears-step-by-step http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index

I tie a ribeye so it looks better.

I add smoke the whole time. It is a matter of taste.

Fill the water pan with sand or gravel and wrap it with foil. Then drink the wine.

If you cook it to 130° - 135° the carry over heat will take it to 140°- 150° which is fine as long as you want it the way.

Remember patience! keep the door closed and post a Qview.

Happy smoken.

David

post #3 of 15

 As you are travelling to your sister's with the PR, how far away is it ?  Will you be able to use the oven there ? 

post #4 of 15
Thread Starter 
It's only about a 15-20 minute ride up the road, but yes I would have access to her oven if I was to need it.
post #5 of 15
Thread Starter 
Quote:
Originally Posted by themule69 View Post

That sounds like a tasty plan. Take a look at Bears-step-by-step http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index
I tie a ribeye so it looks better.
I add smoke the whole time. It is a matter of taste.
Fill the water pan with sand or gravel and wrap it with foil. Then drink the wine.
If you cook it to 130° - 135° the carry over heat will take it to 140°- 150° which is fine as long as you want it the way.
Remember patience! keep the door closed and post a Qview.
Happy smoken.
David

Thank you for that link, some great info there!
post #6 of 15
Quote:
Originally Posted by FreakOfNature View Post

It's only about a 15-20 minute ride up the road, but yes I would have access to her oven if I was to need it.

 

 

Here's something you might try.  Cook the PR as discussed but pull it about 5-10 degrees sooner, tent with foil and let it rest for 10 mins, then wrap in foil.   When dinner time approaches at your sister's, preheat the oven to 500+ degrees.  Basically, as hot as it will get.   Unwrap the PR and stick it in the oven for 5 - 8 mins.   This will form a nice delicious crust on the outside of the PR.  As it's already rested, you can pull from the oven and start slicing immediately.

post #7 of 15
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post


Here's something you might try.  Cook the PR as discussed but pull it about 5-10 degrees sooner, tent with foil and let it rest for 10 mins, then wrap in foil.   When dinner time approaches at your sister's, preheat the oven to 500+ degrees.  Basically, as hot as it will get.   Unwrap the PR and stick it in the oven for 5 - 8 mins.   This will form a nice delicious crust on the outside of the PR.  As it's already rested, you can pull from the oven and start slicing immediately.

That sounds like a great idea to make sure it's nice and hot when we are ready to sit down to eat, thank you.
post #8 of 15
Quote:
Originally Posted by FreakOfNature View Post


That sounds like a great idea to make sure it's nice and hot when we are ready to sit down to eat, thank you.

 

 

You're welcome.  One other tip, you might want to make a nice au jus to go with the PR.     It's great to just ladle over a nice cut, or, for those who want their PR done more, carve a slice and steep it in the warm au jus for a few minutes to bring it to a higher temp.

 

Here is Chef Jimmy's Au Jus recipe

 

http://www.smokingmeatforums.com/t/164139/first-smoke#post_1190273

post #9 of 15
Thread Starter 
Turned out pretty darn good for my first attempt, wasn't a single slice left.

post #10 of 15

Looks pretty good from here.   Anything that you weren't happy with ?  Something that you'd want to change for next time ?

post #11 of 15
Tasty looking Prime rib! Only thing else I'd want would be a cup (okay a bowl) of Chef JJ's Smokey Au Jus and some fresh grated horseradish! Nice Smoke!
post #12 of 15
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

Looks pretty good from here.   Anything that you weren't happy with ?  Something that you'd want to change for next time ?

Honestly, the only thing I would do differently is maybe a lil bit larger piece of beef, so I could of had a lil bit leftover. LOL
post #13 of 15
Quote:
Originally Posted by FreakOfNature View Post


Honestly, the only thing I would do differently is maybe a lil bit larger piece of beef, so I could of had a lil bit leftover. LOL

 

 

 

Hahahahha.   Life is good if that is the only problem with a cook.     BTW, can you give some details as to the rub you put on there ? 

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post



Hahahahha.   Life is good if that is the only problem with a cook.     BTW, can you give some details as to the rub you put on there ? 

I used some Everglades seasoning as a base rub, then used Montreal steak seasoning on top of the Everglades. I used a very generous amount of the Montreal seasoning, I was actually afraid I might have used a lil to much at first, but everyone loved it.

I'm sure with more practice and more tips from the forums, I could make one even better, but I have no complaints about my first attempt. I was really stressing this cook, and was so happy that it was such a hit with everyone.
post #15 of 15

That's a delicious-looking prime rib, FON...very nicely done!  

 

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Red

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