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Need some help and ideas

post #1 of 15
Thread Starter 
Am wanting to try a whole rib-eye for the first time. I need some thoughts on this question. When I prepare rib-eye steaks I usually salt cure for at least 24 hrs prior to hitting the grill. Has anyone done this with a whole
one for smoking? consensus of opinion for or against please.


post #2 of 15
Member grothe just recently did a beautiful whole ribeye

Not that he salted it like your questioning but just thought that may be helpful.
post #3 of 15
Never used a cure on a chunk o' interested to see what others think!
post #4 of 15
I've never salt cured a ribeye but my thought is that the salt would draw out too much moisture. Especially being that short a period of time. I usually marinade large cuts of beef and go easy on the salt. I salt the meat (if needed) after it hits the smoker.

Besides, a whole ribeye isn't exactly chump change. I wouldn't risk ruining it for the sake of experimentation. Some will undoubtedly disagree with my opinion but I'd say NAY to salt curing/koshering that cut of beef.

Looking forward to the qview either way,

post #5 of 15
Thread Starter 
FWIW: For those of you who have not done this, IMO, it works extremely well removing
moisture from the steak hence allowing a deeper more robust flavor from an absence of steam in the meat while cooking. Since I would be slow cooking @about 225-235 was wondering if I could omit that step.
post #6 of 15

Salt cure a ribeye?

I agree, why mess with such a good cut of meat?
post #7 of 15
With such a great cut, I'd think all you need is a touch of salt once it's carved and on your plate.
post #8 of 15
I saw a couple of salted steak posts recently that come back to this thread that I have attached a link below. They talk about what you are proposing. I know this is on a steak and you are talking about the whole ribeye, but maybe this will provide some additional info.

BBQ Eng.
post #9 of 15
Salt curring your steak or rib roast is supposed to draw out as much moisture as possible (24 hours-six at the least) That way it pulls the moisture from the fat! the moisture (water) in the meat boils witch makes the meat tuf!!! It like trying to boil your steak before you smoke it!

post #10 of 15
I would try it for sure, but only on steak size portions. After reading that post here a few weeks back about salting your steaks, I will never do another one again without salting it. Kosher salt, not table. We just did New York strip last night, and the wife said it was the very best steak she has ever had. I agree. You do not get a salty taste to the meat. I totally cover my steaks in kosher salt and let sit for a least 15 minutes, usually by 1/2 hour, the salt is very damp from the moisture it draws out from the steak. It does not dry the meat out AT ALL when grilling. The fat in the marbling leaches out so to speak and takes the place of the water. It is the best kept secret around in my opinion. For a chunk of meat the size your talking about, I dont know how much it would help as a steak, your only dealing with a 1 to 2" cut where a cut the size you want to try, you would not be able to affect the center of the meat with the salt process. Check this out---->
post #11 of 15
Never done any kind of cure with steaks, but am familiar with the salt encrusted method of doing a standing rib roast (or prime rib).
post #12 of 15
I would never cure a ribeye.

I would never cover a ribeye with salt. I have done the salt method with success but only on cheaper cuts of meat.
post #13 of 15
You know PignIt makes a good point. Not much need to break down something as good of quality as a nice ribeye, already so incredibly tender and tasty and any marbling shouldn't be tough. Heck, straight off the cow with a touch of heat, how could it get any better? Make sure that touch of heat has some wood burning with it! Ribeye is my favorite of all steaks, if you couldn't tell.
post #14 of 15
Make sure you get a choice ribeye, most supermarket cuts are select. Rub it down with some evoo, italian seasonings and garlic salt. Smoke at 240 until an internal temp of 133 and let it rest for 45min before cutting into it. I use cherry or apple with a little mesquite. Hickory is not my favorite with a ribeye.

A good choice cut will be absolutely great without a lot of enhancing. icon_smile.gif.

post #15 of 15
Wow Dave that look fantastic
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