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Rib-Eye Roast – boneless – apple/hickory smoked - with Pictures

post #1 of 9
Thread Starter 

Boneless rib-eye roast was on sale at Sam’s so we bought a 4.9 pound whole roast.  I borrowed Bearcarver’s Prime Rib recipe once before and it was the best ever so we used it again on this rib-eye roast.   

 

 

 

First thing I do is split the roast in half.  I do this for 3 reasons:

  • The smaller cuts help it cook much faster than one big roast
  • The seasoning does not have as far to penetrate
  • The smoked flavor is awesome on every piece, not just the ends and the edges.

 

 

Seasoning:
About 4 hours prior to smoking I season liberally with:

  • Worcestershire sauce – brushing the entire piece of meat completely wet
  • Salt
  • Pepper
  • Garlic powder

 

 

After seasoning I bag it and let is rest in the fridge.  After a couple of hours I flip it to allow the juices to flow the other way.  Not sure that makes any difference or not, but that’s what I do.

 

 

About 30 minutes before placing it in the smoker, I take it out of the fridge to allow it to warm a bit.  I also turn on the smoker (MES-40 2.5) to let it get to temp well before the rib-eye roast goes in it.  I set the temperature to 225F and I put about ½ inch of hot tap water in the pan as the smoking time is relatively short.  Since the weather was wonderful, I used the MES chip feeder and an apple/hickory blend for smoke instead of my AMZNPS.  I do not soak my chips.

 

 

Total smoker time was 2h 15m. Here is the finished rib-eye roast, medium rare at 145F.

 

 

This method yielded four huge, thick cut, 20 oz. (+/-) cuts of meat with smoked bottoms and edges.  Side dishes were garlic mashed potatoes and a huge salad.

post #2 of 9

That looks awesome Uncle!  :points:Very nice cook!

Looks more like 130*-135*, but I'll take your word for the 145* @ finish. 

 

I never take mine that far, so I wouldn't know what 145* looks like with prime rib. 

Wife and I are both rare, to medium rare, people. 125* to 135*  At least that's one thing we agree on.  LOL

post #3 of 9

Looks absolutely delicious!

 

Great job!

 

Al

post #4 of 9
Looks tasty!
post #5 of 9

That is amazing! Perfect holiday meal.

post #6 of 9
Thread Starter 
Quote:
Originally Posted by fpmich View Post
 

That looks awesome Uncle!  :points:Very nice cook!

Looks more like 130*-135*, but I'll take your word for the 145* @ finish. 

 

I never take mine that far, so I wouldn't know what 145* looks like with prime rib. 

Wife and I are both rare, to medium rare, people. 125* to 135*  At least that's one thing we agree on.  LOL

My thermometers are all calibrated.  

 

I know what you mean though...the picture looks rarer than medium-rare for sure.

post #7 of 9

Nice smoke, good qview and nice thread. You gave me some new ideas. Definitely worth points!

 

Disco

post #8 of 9
Awesome ! drool.gif
post #9 of 9

Looks Great, Eddie!!Thumbs Up

 

Looks Mighty Tasty!!:drool----:points:

 

I have to agree that it looks a lot more rare than 145°.

My Calendar Pics (Below) are all between 137° and 144°, and they all look more done than yours. Maybe your Therm wasn't in the center.

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

 

I like your idea of getting more Smoke & seasoning flavor by splitting in two.Thumbs Up

I would do that, but Mrs Bear doesn't want hers Smoky. :icon_rolleyes:

 

Bear

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