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new here from ms. rib eye

post #1 of 9
Thread Starter 
hello everone
i need some ideals to smoke a hold rib eye for sandwiches
temps and all that good stufficon_question.gif
thangs
post #2 of 9
Welcome to the site.
Never smoke an entire cut of rib eye before but some members have, here is a link to a recent rib eye smoke.
http://smokingmeatforums.com/forums/...ghlight=ribeye

Hope that helps.
post #3 of 9
Do you mean a whole rib eye roast - like a prime rib or just a rib eye steak?
post #4 of 9
Thread Starter 
yes a whole rib eye
post #5 of 9
Welcome to SMF - good luck with the roast - be sure to post some qview
post #6 of 9
Well I was going to throw my two cents in on smoking a whole ribeye roast, but after reading thru forloveofsmoke's tale of his birthday Ribeye, well...there just really is not much more can be said. YOU MUST READ his link above...in fact this should be required reading for everyone!!! read every single word and study every juicy pic...
post #7 of 9
Welcome To SMF...

Don't forget to stop by Roll Call and Introduce yourself to us and tell us a little about your equipment and experience.

That will give everyone a chance to properly welcome you...
post #8 of 9
I have prime rib from the smoker most Christmas'. I generally cook half and make the other half into steaks. I use Treager Prime Rib Rub on mine. It always comes out great. Wish I had pics to post. I also wrap 1/2 cup rib rub in cheese cloth and soak it in 2 cups cold water for 1/2 hr. I inject this into the prime rib. Tastes great. BTW, the injection idea came from the Treager Cook book. I'm not that smart yet. icon_wink.gif
post #9 of 9
I have never smoked a whole rib eye roast before but I have smoked a bone in rib raost (4 bones) and it turned out fabulous. One of the most tasteyest and juiceyest steaks that I have put into my mouth. I just smoked it at 230-250 and took it to about 125-130 and let it rest for about 30-45 minutes or till I was about to chew my arm off.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › new here from ms. rib eye