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Temp for ribeye

post #1 of 12
Thread Starter 
I'm going to my local grocery store to buy about 1/2 of a ribeye. The current plan is to smoke it to about 148 degrees or so. I will rub it beforehand with Lawrys coarse ground garlic salt w/parsley. I plan on coordinating this with a turkey smoke (initiated at a higher temperature). Any ideas? Is this feasible? I want to smoke the ribeye at a lower temp to make sure it absorbs enough smoke. Talk to me smoke brethren. Am I on the right track?
post #2 of 12
keep the temp hi for the turkey-and below the ribeye-I would never do a bird and beef in the same smoke-just my thinking-they go diff temps.
post #3 of 12
Thread Starter 
Thanks! I was thinking of starting the turkey off first, then, once it reaches 140, let the smoker cool to 250 then put on the ribeye. I've got all day to do this so I'm not in any hurry. Does that sound doable? Thanks again, Greg
post #4 of 12
I would say 125* TOPS with carryover!!!
Thats an expensive cut of meat to be turning to leather!
post #5 of 12
Well, I do both at 225 degrees, which is my standard temperature for cooking almost everything.

When I cook a ribeye at 325 degrees, as in a standard oven, I get a roast that is different degrees of doneness. The outside layers are darker (done more) than the inside areas. That is OK because that is pretty much normal for that style of cooking and I still get nice stuff in the middle.

However, when I cook at 225 degrees, I get a roast that has a more uniform degree of doneness; it is nearly the same all the way through. Therefore, I can get a good, prime ribeye medium-rare, much more evenly done and have more just the way I like it.

I agree: Stop the cooking at 125 degrees and wrap, figuring on carryover.

Turkeys are problematic when cooked with beef. Not only are the turkeys going to take longer because they are bigger, they will take longer because they must cook to a higher temperature. It's not that it can't be done, it just needs some figuring. Let the beef drip on the turkey, not the other way around.
post #6 of 12
I wouldn't smoke the two together. I take my ribeyes to a higher finished temp than some do, but my family doesn't like rare meat. I take mine to 140, about 5 hrs in the smoker, actual smoke for the first 3 hrs of it. I also let it sit out for an hr before I put it in the cooker. smoked it at 225-250. hope this helps.
post #7 of 12
Thread Starter 
Thanks everyone. I will hold off on the turkey then. I really want to smoke a ribeye because they look soooooo good and I love that cut of meat.

When you pull at 125 and wrap, how long do you wrap and what final degree of doneness do you get? I'm aiming for a just barely warm, pink center.
post #8 of 12
I've done a couple of ribeye roasts and I like to take them to 130* - 135*, then wrap for a minimum of 20 min. Will be between rare to medium rare in the center.
post #9 of 12
Thread Starter 
Thanks all! It's so nice to get great help so I don't ruin a great piece of meat. I think we've tracked down a ribeye so it's on like donkey kong, hehehe. As always, will post pics this weekend. Take care, Greg
post #10 of 12
donkey kong?
post #11 of 12
Thread Starter 
LOL, just a saying. There was an old video game named Donkey Kong and someone came up with that saying. Basically I'm saying "it's on!". My buddy picked up 1/2 of a ribeye yesterday (about 7 pounds). It's rubbed down and waiting for tomorrow. We'll smoke to between 135 and 140 then wrap for a while. I'll take and post pics tomorrow. Greg
post #12 of 12
Cant wait to see the Q-view....I havent tried a ribeye yet, and its my favorite cut of meat....smoking a brisket, Turkey legs, yard bird and of course a FATTIE!!!icon_eek.gif
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