Boneless Ribeye Roast - Hints, Tips, Suggestions

[cnl390]

I am going to be smoking an 11 lb boneless ribeye roast. This is a first for me, so I am looking for recipes, hints, tips, suggestions, etc.
Thanks

 

[tallbm]

I am going to be smoking an 11 lb boneless ribeye roast. This is a first for me, so I am looking for recipes, hints, tips, suggestions, etc.
Thanks

Hi there and welcome!
I've only done one but did plenty of research before hand.
It is a pretty simple smoke and I posted my experience here with pics: https://www.smokingmeatforums.com/threads/first-ribeye-roast-qview.257422/

I think the biggest things I learned were:

• It gets to 130-145F IT (Internal Temp) FAST!!! So next time I will smoke it at like 200-220F so it get's more time in the smoke
• Being a fast smoke don't be afraid to use a strong flavorful wood
• I would have liked to have gotten more seasoning and flavor deeper into the meat so feel free to season the crap out of it

I'm doing 2 bone in (11 pounds total) ribeye roasts for Christmas day (yes bone in means it is technically called a Standing Rib Roast for any of the meat nerds out there lol).

I'm going to try and tie them up like a Crown Roast BUT I'm going to cut slits between the bones where I can get some seasoning in there and have those cuts work as my guideline to cut a steak out of of the roast as I believe people will be wanting their's cut and seared like a steak.
This means I will have a hybrid smoked prime rib/ribey steak thing going in the end. I had something similar at a great restaurant called King+Duke in Atlanta. They called it their special "prime rib". It was a giant ribeye cold smoked for 12-14 hours at like 32 degrees so no need for cure.
They then would take those giant 2+ pounders and seared them on an open flame grill and served them to you....

No prime rib I have ever tasted has ever come close to that thing! It was perfection and something I had never encountered before.

Best of luck with your prime rib and I hope this info helps! :)

 

[cnl390]

Hi there and welcome!
I've only done one but did plenty of research before hand.
It is a pretty simple smoke and I posted my experience here with pics: https://www.smokingmeatforums.com/threads/first-ribeye-roast-qview.257422/

I think the biggest things I learned were:

• It gets to 130-145F IT (Internal Temp) FAST!!! So next time I will smoke it at like 200-220F so it get's more time in the smoke
• Being a fast smoke don't be afraid to use a strong flavorful wood
• I would have liked to have gotten more seasoning and flavor deeper into the meat so feel free to season the crap out of it

I'm doing 2 bone in (11 pounds total) ribeye roasts for Christmas day (yes bone in means it is technically called a Standing Rib Roast for any of the meat nerds out there lol).

I'm going to try and tie them up like a Crown Roast BUT I'm going to cut slits between the bones where I can get some seasoning in there and have those cuts work as my guideline to cut a steak out of of the roast as I believe people will be wanting their's cut and seared like a steak.
This means I will have a hybrid smoked prime rib/ribey steak thing going in the end. I had something similar at a great restaurant called King+Duke in Atlanta. They called it their special "prime rib". It was a giant ribeye cold smoked for 12-14 hours at like 32 degrees so no need for cure.
They then would take those giant 2+ pounders and seared them on an open flame grill and served them to you....

No prime rib I have ever tasted has ever come close to that thing! It was perfection and something I had never encountered before.

Best of luck with your prime rib and I hope this info helps! :)

Like you, we were planning on doing the bone in, but Costco only had boneless.
Thanks for the info!

 

[ab canuck]

We have done them a few times, Smoke them to about a 125-130 IT then we slice into thick juicy sticks and a quick grill to everyones preference. As tallbm said -

• It gets to 130-145F IT (Internal Temp) FAST!!! So next time I will smoke it at like 200-220F so it get's more time in the smoke
• Being a fast smoke don't be afraid to use a strong flavorful wood

 

[hillbillyrkstr]

I’ve done plenty of these.

Treat it like a great steak (it’s a ribeye) and season it with a nice dose of salt and pepper. I like to splash it with Dales seasoning marinade as well but Thats just preference. Salt and pepper is all you really need.


Smoke it at 225 until it reaches 135 degrees in the center. Make sure you have a good thermo you’ve tested and trust for this.

You can hit it under the broiler for a few minutes at this point, hit it on a super hot grill on all sides, or take your torch to it. All these ways I’ve used and work well. It’s just to give the outside a little char.

Tent it with foil and let it rest for 1/2 hour before slicing. After that your golden. People really over think these because it’s a big chunk of money. In the end it’s jusy another ribeye and as long as you don’t over cook it your going to be happy with it. Adding the smoke flavor to it just makes it better!

I like hickory or oak for ribeye smokes. But again that’s preference.

Good luck, don’t worry, and don’t over think it. Have fun with it and keep your smoker temp and your internal temp under control and you’ll be laughing while your mouth is full of delicious steak!

Enjoy your meal,
Scott

 

[cnl390]

About how long did it take to reach 135 IT?

 

[ab canuck]

They don't take long at 225. I think I had mine on for about 3 hrs and it was just over 130 on the last one.

 

[Bearcarver]

I am going to be smoking an 11 lb boneless ribeye roast. This is a first for me, so I am looking for recipes, hints, tips, suggestions, etc.
Thanks

Take your Pick: (includes ALL DETAILS)
Smoked Prime Rib (Double Birthday Dinner 2017)
Smoked Prime Rib (47th Anniversary Dinner)
Smoked Prime Rib (49th Anniversary Dinner)
Smoked Prime Rib (First of 2017)
Smoked Prime Rib (Apple Smoke)
Smoked Prime Rib (New Best Ever)
Smoked Prime Rib (Another One)
Smoked Prime Rib (Great Stuff)
Smoked Prime Rib (Best Ever)
Smoked PRIME RIB (Multiple Woods)
Smoked Prime Rib (Panned)
Smoked Prime Rib (Panned #3)
Smoked Prime Rib (Easter 2018)

Because yours is a Large 11 pounder;
Just add about a half hour to an hour "Total" to the overall time, and pull at your favorite IT.
You won't get more than a degree or 2 of carryover using these Smoker Temps.

Bear

 

[hillbillyrkstr]

Yeah about 3 hours. Give yourself 4 hours if your smoking at 225 and it should cover your resting time as well.

Good luck,
Scott

 

[BKING!]

My advice is to keep the temp high if you want a bulls eye effect where the outer layer is well done and inner is medium rare.

Keep the temp low like 225 deg if you want even doneness edge to edge. However you will not get a great crust with this method so I would do an all over sear at the end but only if you don’t have sugar in your rub!!!!!

This was a prime rib eye roast done over charcoal and wood chunks at low and slow temps

 

[PAbigwoods]

I’m doing my first prime rib Christmas Day, my smokes always seem to go way faster then I want. Will it be ok to wrap in foil and towels and put in my yeti for up to an hour or so if need be, I’m looking to pull around 142 IT

Bear ur smokes look amazing thanks for sharing a ton of great info

 

[BKING!]

I’m doing my first prime rib Christmas Day, my smokes always seem to go way faster then I want. Will it be ok to wrap in foil and towels and put in my yeti for up to an hour or so if need be, I’m looking to pull around 142 IT

Bear ur smokes look amazing thanks for sharing a ton of great info

I would wait a good 15-30 minutes before wrapping in foil after taking off the smoker. If you wrap immediately and stuff it into the cooler you might get too much carryover and be in the medium well range.

 

[hillbillyrkstr]

Yeah it’ll hold for you in the cooler. Better to be done early that late! But as stated you should let it sit a bit before wrapping and putting it in the cooler so it doesn’t keep cooking. Or just pull it early like 138ish.

Good luck
Scott

 

[winsa12]

If I want to make an Au Jus is it advised to put a pan and rack under the roast? Like many, this is my first time doing this. Also, I am on strict orders to "not ruin Christmas".

 

[Bearcarver]

If I want to make an Au Jus is it advised to put a pan and rack under the roast? Like many, this is my first time doing this. Also, I am on strict orders to "not ruin Christmas".

If you follow one of my many "Prime Rib Smoke" Step by Steps (above), and you use my Smoking Temp of 220°, there won't be any Juice in the pan. All of the Juice will still be in the roast. No need for Au Jus.

Bear

 

[cnl390]

I am going with your "New Best Ever" recipe. I am using an offset smoker. Any reason for smoking on the rack in foil pan other than keeping your smoker clean?

 

[Bearcarver]

I am going with your "New Best Ever" recipe. I am using an offset smoker. Any reason for smoking on the rack in foil pan other than keeping your smoker clean?

That's about it---Easier to handle too.
I think I have a couple in there where I didn't use a pan, but I can't remember which ones---My earliest ones would be without a pan.

On Edit---OK--I just looked---"New Best Ever" was one without a Pan. I didn't remember.

Bear

 

[PAbigwoods]

Picked up the prime rib today!!

 

[cnl390]

Thanks Bear! I couldn't maintain 220, so I smoked around 235 for a little under 4 hours using oak and pecan. Pulled at 135, rested 15 minutes, then double foiled, wrapped in 2 towels and into the ice chest. Rave reviews from everyone.

 

[Bearcarver]

Thanks Bear! I couldn't maintain 220, so I smoked around 235 for a little under 4 hours using oak and pecan. Pulled at 135, rested 15 minutes, then double foiled, wrapped in 2 towels and into the ice chest. Rave reviews from everyone.

That looks Beautiful !!!
235° is Fine.
I use 220, because I can get a little more smoke time on it.
Actually 220° to 250° is fine. Just try to stay below 260° if you want the Pink Meat from Bark to Bark.
You did Great !!!
Like

Bear