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Rib Eye Roast - Q-View!

post #1 of 22
Thread Starter 
Decided to start using up stuff in the freezer, amazing how much ends up in there icon_smile.gif. Found about a 3.5lb chunk of rib eye roast, been in there about 6mths, aching to get smoked. So after a quick thaw in a pan of water, it was ready to sear and smoke PDT_Armataz_01_28.gif.

Here's a few pics of the searing and how it started. Will follow up as things go icon_smile.gif.

Rubbed with some EVOO and ready for searing.

On the grill searing away.

Ready to smoke. Rubbed with more EVOO and some Garlic and Herb seasoning. Using hickory and mesquite, temp at 240°.

Thin blue rolling icon_smile.gif. Will post more at the end.

post #2 of 22
Looks great, look forward to the finished qview...PDT_Armataz_01_37.gif
post #3 of 22
Good luck Dave.
post #4 of 22
That looks danged good. I have an empty plate that needs filling!
post #5 of 22
Thread Starter 
Thanks guys...Here are some pics at 1.5 hr mark. Just rotated it and added some more wood, no spritzing. Internal temp is at 100°, smoking temp hovering around 245°. Can't wait to dig into this icon_smile.gif. Planning on grilling up some zucchini to go with it for a side.

post #6 of 22
Looks great will be waiting for more Qview
post #7 of 22
Dave that looks great!!PDT_Armataz_01_37.gif
post #8 of 22
Looking Yummy...Making em hungry!
post #9 of 22
Dave - that looks really good so far. Definitely going to be watching for the final pics! Great job! biggrin.gif
post #10 of 22
You just got me all excited about...well, goin' into my freezer. Dang, look at all the stuff here. Chicken, t-bone, 5lbs of Mahi (caught fresh from Marathon Key) and what's this??? Something called Edamame. Soy beans? Has anyone smoked any soy beans before. HA!

Dave, thanks for the freezer thaw exercise. I'm a richer man cause of you.
post #11 of 22
Thread Starter 
Smoke was around 3 hrs. Here's the final q-view, great dinner and leftovers for tomorrow night icon_smile.gif.

This should get you hungry PDT_Armataz_01_29.gif.

Resting while grilling the squash. Internal temp 133°

Zucchini on the grill.

Here's the beef!

post #12 of 22
Zucchini is my favorite grilled veggie and that roast turned out awesome! Great smoke, Dave!! PDT_Armataz_01_37.gif
post #13 of 22
Wow Dave, I am truly impressed. I have been "chicken" so to speak, to take on the challenge of doing a rib roast. Always worried I would ruin such a fine cut of meat. Looks like you did a fabulous job! Enjoy, and thanks for the q-view.
post #14 of 22
Thread Starter 
Steve...It actually hard to ruin one slow cooking it, go for it icon_smile.gif.

Keep the smoker/cooker temp below 250 and pull at an internal temp 133~138 and you will have a great rib roast every time.

I do them in the oven almost the same way. When in the oven start at 500° for 20 mins to get the crispy color and then back to 225° until done.
post #15 of 22
Thread Starter 
Laurel...grilled zucchini is our fav too biggrin.gif.
post #16 of 22

Perfect job, your oven method is right on, been doing that for years.
post #17 of 22
Dave that looks awesome nice job PDT_Armataz_01_37.gif
post #18 of 22
Thread Starter 
Not bad for a hunk of meat that was 6~7 mths old icon_smile.gif. I saw 11/07 on the foodsaver bag and was unsure whether or not it would be good. Looked and smelled fine, got to love the foodsaver.

Man there is soooo much stuff in my freezer we just forget whats in there. Thinking of putting a list on the front, things get checked in and crossed off when used.
post #19 of 22
Nice job, that looks terrific PDT_Armataz_01_37.gif
post #20 of 22
Nice job Dave, looks mouth watering!wink.gif
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