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Supper for tomorrow - Rib Eye Roast

post #1 of 7
Thread Starter 

Got a great deal on rib eye for $6.99/lb for Angus beef.

 

ribeye.jpg

 

Wow, I can hardly wait. I was going to rush home and put it in the smoker today, but why rush things and not do a good job. If I have it tomorrow I can take the time to do it right.

 

More qview to follow tomorrow.

post #2 of 7

Nows thats a good idea. Take your time for you really don't want to mess this thing up. Plus I can't get there till tomoorrow anyway. But have you done one before?? if not they're easy I would just put salt, pepper, and garlic on it and then let it go to maybe a internal temp of 135° for rare and maybe 140° for med rare. I wouldn't recommend going any higher then 145° then you might cook all the flavor away. Here's one of the last I did.

http://s598.photobucket.com/albums/tt66/mballi3011/prime%20rib/ 

There're really that good.

post #3 of 7
Thread Starter 

I've never done one before. I have been disappointed with the prime rib that I have been getting in restaurants lately and I know that I can do better.

 

Just so I know how to time the complete meal, how long per pound do I cook this at 225°-  230° to reach about 140° internal?

 

Also, do you inject?

post #4 of 7
Thread Starter 

Here are some more qviews.

 

4 hours cooking to 130° IT and ready to rest.

 

IMG_20101030_175115.jpg

 

Sliced and ready to eat. It sure was good! Very flavorful and tender.

 

IMG_20101030_180752.jpg

 

Sorry for the crappy pictures. Did it with my phone.

No pictures of it plated because once it hit the plate we were all over it.

post #5 of 7

nice work!  Sorry I missed it.  My invitation must have gotten lost in the mail!!! 

post #6 of 7

Nice cut of beef and nice job on the smoke.  The price tag usually shocks me a little too much to pick up one of those... call it the newly wed (well, a year ago) cost savings blues...

 

Thanks for sharing.

post #7 of 7

Nice job! and thanks to mballi for the good advice.  I gotta get me one of those soon!

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