Found bone in Rib-eyes at Albertsons 5.77 a lb

oregonbbqtime

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Apr 25, 2017

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Oregon

• May 7, 2017

• #1

The wife here, (As we become more active, hopefully that will make more sense)

That being said, Alberstons had bone-in rib-eye for 5.77 a lb. Want to try smoking them tonight. I did a search on the forums and got a general idea, but would love any tips or tricks you might be able to think of when doing a successful smoke for a rib-eye. 

Thanks in advance!

~The wife

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• May 7, 2017

• #2

Individual steaks?

Season simply, some SPOG or maybe Montreal Steak.
Smoke over Hickory or Mesquite till an IT of 120'.
Then Reverse Sear via favorite method, e.g. cast iron skillet or blazing hot grill.
Pull at 135' IT, rest for a medium rare finish at 140' IT

Example of some NY's I did, http://www.smokingmeatforums.com/t/254101/birthday-dinner-hickory-smoked-reverse-seared-ny-strips

 

Last edited: May 7, 2017

SmokinAl

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• May 7, 2017

• #3

You can even cold smoke them for a couple of hours then crank the temp up or sear over a hot grill, or CI pan.

We like using blackening seasoning on our ribeyes.

Al

 

mops and hops

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Apr 15, 2017

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• May 7, 2017

• #4

I usually grill or cast iron a good cut of meat w simple ingredients. pinch of Salt. Lotta Fresh pepper. Pinch of Garlic salt. I've seen a lot of people talk about the reverse sear technique. I have yet to try it or smoking a ribeye or tbone. I prefer steaks over wood fire or charcoal. Just don't over cook great beef. And let us kno how the smoke and grill goes.

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• May 7, 2017

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mops and hops said:

I usually grill or cast iron a good cut of meat w simple ingredients. pinch of Salt. Lotta Fresh pepper. Pinch of Garlic salt. I've seen a lot of people talk about the reverse sear technique. I have yet to try it or smoking a ribeye or tbone. I prefer steaks over wood fire or charcoal. Just don't over cook great beef. And let us kno how the smoke and grill goes.

Click to expand...

You can reverse sear over open flame, try it out sometime.... Wonderful steaks.

 

dirtsailor2003

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• May 7, 2017

• #6

ChileRelleno said:

You can reverse sear over open flame, try it out sometime.... Wonderful steaks.

Click to expand...

You can reverse sear directly on the coals, Caveman style. Best way to finish off a steak or roast!

 

dirtsailor2003

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• May 7, 2017

• #7

As mentioned if these are individual steaks reverse sear is a great way to go. I like to cold smoke no heat for 2 hours then into a low temp smoker (180f) until the IT is 10-15 degrees below my desired finish temp. Then sear. What ever method you use for searing make sure it's super hot. Direct on the coals cave man style is my favorite. Of course in a cast iron pan with basting butter is tasty too.

 

Bearcarver

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• May 7, 2017

• #8

That Reverse Sear is Awesome for individual Ribeyes. 

However usually when they have a good sale price for Bone-in Ribeyes, they have the same price for a 5 or 6 pound Standing Roast (Prime Rib).

Here's what you can do with that---Real Easy:

http://www.smokingmeatforums.com/t/262019/smoked-prime-rib-hickory-dust

Bear

 

oregonbbqtime

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Apr 25, 2017

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• May 9, 2017

• #9

We do enjoy standing rib roast