Smoked Ribeye bone-in

Well, this was a bust. Got it med-rare and looked good but the meat itself was poor. Had multiple strings of silver running through it and regardless how cut you ended up with a mouth full of it. Bear's recipe appears to be good and JJ's Au Jus recipe was as well.  So, wait a bit and try again.  Next up, St. Louis ribs

Matt 

Appreciate the input Gary, will do. Don't know if others are interested but thought I'd share the recipe and my notes:

Smoked Ribeye / Prime Rib

Use pecan - see my notes below

Ingredients:

5 1/2 lbs Ribeye, whole

Lea & Perrins THICK Worcestershire sauce, now called L&P Steak Sauce

garlic powder

onion powder

sea salt

black pepper

Directions:

1. The day before (afternoon) 

Rinse, Dry, and Score through the surface fat. 

Coat w/ Worcestershire (Thick), rub w/ small amounts of dry ingredients 

Cover with Saran Wrap, and put in fridge for an overnight rest.

2. Smoking day 

Pre-heat to 230˚, insert probe, place in smoker, cut heat to 220˚

Pull @ 130˚

Remove from smoker and cover with foil

Rest 30 minutes

Meat will coast up in IT 

Notes:

I substituted with Butchers BBQ Steak & Brisket rub and McCormicks Montreal Steak Seasoning plus the thicken Worcestershire (cornstarch).

NOT GOOD, the rub is not right for this. 1/24/15 with Ribeye

NEXT TIME:

- USE garlic & onion powder, sea salt, black pepper

- think about: adding a mixture of ground coriander & cumin plus some oregano 

- possibly add Montreal Steak seasoning next day right before going on smoker

- Skip the Worcestershire. Really looking for an unmasked seasoned, smoked meat flavor profile.

- used pecan but would prefer a heavier smoke.  Smoked it fat side up.

- ran 4:20 & probe 130º but too RARE, probably leave in until 138º then pull and foil - smoker @230º

- BUT thermopen recorded 137º in some areas vs 130º - regardless still too rare for me, wife thought it was perfect

- might want to place above a pan to catch drippings but doubt there will be enough.