or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoked Ribeye Roast in the SI#4
New Posts  All Forums:Forum Nav:

Smoked Ribeye Roast in the SI#4

post #1 of 5
Thread Starter 

My first cook in the Smokin-It #4.  7.7# Ribeye roast bought a while back for $4.99 a pound.
 

Prep:
covered in worchestershire sauce
sprinkled all over with Montreal Steak Seasoning

Sprinkled all over with garlic powder
let it sit overnight in the garage since I did not have room in fridge and it got below zero outside tonight.

Cook:
put in smoker at 11:30am during lunch break from work
foiled the cover of the smoke box and the floor of the #4
put about 5-6 chunks of hickory from the bag of hickory at walmart
plugged the unit in at set the temp a hair below 225 degrees
went back to work
called the wife to put in potatoes and egg into smoker because I forgot
got home at 4:10pm
cleaned the maverick probes and put one probe in the cabinet and one probe in the ribeye roast

Time     Cabinet Temp     Meat Temp
4:20     162                    129
4:21     176                    129
4:22     198                    129
4:24     208                    131
4:31     216                    133
4:34     210                    133
4:37     208                    133
4:42     217                    135
 

Pulled the meat and wrapped in foil to await company for dinner.  Tonights dinner was inspired by the Bear ;)

Thanks for looking!
paidin

 

It was cold outside today!  This is not how Tennessee should be like...  By the way, the smoker is under that black cover.  I bought it this past saturday and only had a chance to do the initial break in before the storm came down on us and said NO to any further smoking lest I expose the nice stainless steel cabinet to the elements.

 

coated the ribeye in worchestershire, montreal steak seasoning, and garlic powder

 

The first peace of meat ever in my Smokin-It #4!  7.7 pounds of meat does not look like much in that gigantic cabinet.

 

Close up of the meat before smoking

 

 

I forgot to put the eggs and potatoes in so I called my wife had had her do it.  This is what I came home to.  I then put the maverick probes in the cabinet and in the meat.

 

Right after I brought it inside the house from the smoker

 

another view of the ribeye at 135 degrees

 

smoked egg peeled and ready to eat!

 

super yummy

 

sliced it open, perfecto!

 

another view of tonights dinner.  With 7 people including 3 kids eating tonight, the meal came to about $200 per person, not including the meat!

 

Thank you for looking

paidin

post #2 of 5
Very nice looking prime rib you served, I would have loved to have a seat at your table!
post #3 of 5

That looks great. Was that a boneless roast?

post #4 of 5
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

That looks great. Was that a boneless roast?

Yep that was a boneless ribeye roast.  I bought it on sale a couple Christmases past but sealed it up good in the freezer.  Still tasted awesome.

post #5 of 5

Very Nice !  The one thing you could do next time to make it perfect ---------------------- Invite Me !!!        Great job  :points:

 

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoked Ribeye Roast in the SI#4