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Backs in the rack again!

post #1 of 27
Thread Starter 
Decided to smoke up some baby backs today for the Daytona 500 get together tomorrow.Did a fatty too with bob eveans double size chub and some cheda & bacon bits! Here they are just going in on a beautiful saturday late morning. About 20 degrees and calm and sunny.

Used the usual Royal oak lump and apple pieces for the fuel and flavor.
Three hours in the smoke at 225-245,Then into the foil for 1 hr, then back on the heat for another hour to 75 minutes. Fatty came out at 2 hrs
15 minutes at 170 internal. No pics of the Fatty, but it WAS good!

Had to try just a couple to make sure they were good for the group tomorrow, yes there is a rack missing from the pic, It was done early and was already in the wrapping. I think the nascar group will be well fed. I am doing Dutch's Baked beans tomorrow, and potato skins, and another fatty.

Next saturday, time for another rib eye roll, got one aging in the fridge for 2 weeks now, its about 13 lbs.smile.gif
post #2 of 27
Nice lookin grub!PDT_Armataz_01_34.gif
post #3 of 27
Awsome Dan!....Hey what's the "rib eye roll"
post #4 of 27
Thread Starter 
It is the " whole " rib eye, before it is cut into steaks. They are anywhere from 10-15 lbs around here and I get them for 3.99 a lb. They are 5.99-7.99 when cut into steaks!

This is what they look like after 4-5 hrs in the smoke! Internal was 150-160.

post #5 of 27
Good looking grub..............Lucky friends.................
post #6 of 27
Got it, just never heard the term "rib eye roll" before......NICE!
post #7 of 27
Dan, can you tell us about your aging process for th ribeye. Sounds interesting. BTW qview looks great!!
post #8 of 27
Thread Starter 
I didn't mean to make it sound like I did anything to them, They are in cryovacpak just the same way they come to the meat dept at most stores. I just leave em in my extra fridge I have set in my garage to run at 34-36 degrees(great for beer too). I have left them in there for up to a month, butts too. Meat lasts along time when it cannot get any air and it stays really cold. I make sure when I get em from my butcher, I ask how long they have had them. Most of the time, they let me know(phone call) when they are commin off the truck, so I get to pick through the cases to get what I want. That is a special perk that I am very fortunate to have. I keep these two in smoked taste test heaven every week.

When I first got the idea to do these ribeyes, I was going to rub and smoke to 140 internal then slice into steak thickness, then flip em onto a hot grill to get the char marks and then serve. I seen how pretty the pictured one turned out when I sliced it,so I tried in both ways. If you are gonna grill em, better stand right there and watch em, cuz that big chunks of fat will get a fire goin on the grill and you will have blackened steaks in 45 seconds! If you just take it to 150 like I did for medium, it is pretty darned good, almost as good as the expensive prime rib at 1/3 of the price. I really like it cold as leftovers!icon_confused.gif
post #9 of 27
If the taste was half as good as the appearance, Id like to order a couple slabs. Nice lookin q-viewPDT_Armataz_01_34.gif
post #10 of 27
Nice job, looks very good.
post #11 of 27
Thread Starter 
well now that the party is over and a Yota didn't win!PDT_Armataz_01_34.gif I will post the pic of dutch's wicked beans and a fatty, the beans were awesome! I will deffinately do these again!

post #12 of 27
Thread Starter 
the fatty ws excellent too, just JD chub and pepperjack and rub center with a bacon wrap. Hope everyone enjoyed the 500! Gonna be an interesting season.PDT_Armataz_01_35.gif
post #13 of 27
Great smoke, and great Q too! Thta rib eye roll... caught my eye.
post #14 of 27
here in Neb we call those 'prime rib'. very good grub, I'd been wondering how they'd do in a smoker. Looks really tasty!
post #15 of 27
This is the only way I knew how to describe it but....

I like your mod too with the plates. What did you use?
post #16 of 27
I love that rib eye! Wish I could find it for that price here!
post #17 of 27
Thread Starter 
The plate mods are my 3rd attempt, they are 1/8 inch thick sheet steel 16 inches long by 6 1/2 inches wide spaced 1/2 inch appart at the first spot, and 3/4 inch or more at the second gap.

I think the thing that your arrow points to is a cheapo tin foil pan of water I put at the end of the smoker, under the chimney area. I think it makes the heat that travels under the plates come to an end and has to rise up out of there. I am still tinkering with the plate mods. I may go back to my thinner plates with holes in them. I will try these straight plates one more smoke, for this weekends ribeyes, and see which one I am gonna keep.icon_confused.gif
post #18 of 27
Thread Starter 
This is my first two attemps at Plate control!

and my 2nd

and the 2nd attempt
post #19 of 27
Thanks Dan,

It would seem the "holed" or vented plates diffuse the smoke and heat, thus resulting in more even temps.

Thanks for the pics and mod ideas.
post #20 of 27


Looks good! Im smokin some baby backs this weekend with a Butt!
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