Ribeye roast - smoke it or bake it????
- Thread starter ozsmoker
- Start date
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phatbac
Master of the Pit
There is a good chance if the outside was rubbery that it was overcooked. what was the IT you smoked it to? I like to take mine to to about 138 and let it rest to the 143-145 range. but im a big fan of medium steak.
Happy Smoking,
phatbac (Aaron)
Not really. If you smoke at a low temp like 225ish, the outside does get kind of rubbery instead of having a nice crust on it. Simple solution to that is to pull the PR about 10 degrees earlier and finish it with a reverse sear to get a nice crust.
Exactly, Aaron!
Those temps are about what we have evolved to over the years.
I used to pull them earlier, but the meat was too chewy below 135°----Too much like trying to chew Raw meat.
The taste was Great, but just too chewy.
Now I Smoke at 220°, and pull mine at about 138° & it coasts to between 142° and 144°, and it's Pink from Bark to Bark & everybody here at the Bear Den is Happy.
Bear
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