COLD SMOKING RIBEYES

[The Stone Coyote]

I have been experimenting with cold smoking ribeyes. I have used different wood, and cold smoke for different amounts of time, before turning on the heat in the smoker for the 45-minute cook. Your thoughts please?

 

[brent b]

I'd love to hear your thoughts on it. I've not tried it yet

 

[chilerelleno]

A good method if you're not getting enough smoke flavor during a regular smoke.

What are you using to accomplish the cold smoking, amazn, mailbox or what?
What temp(s) are you using and for how long?
After cold smoking are you finishing with a hot smoke or reverse searing?

 

[The Stone Coyote]

Hi! I'm using amazing, different pellets, always less than 90 degrees, different amounts of time from 45 minutes up to 2 hours.

I finish on the grill, hot & fast for a very short time both sides

 

[agrasyuk]

Never tried so perhaps I don't know what I'm missing, but to be honest I can't really see why. Ribeye is an amazing cut, my favorite in fact. Grilling it on lump hardwood charcoal (sometimes sprinkled with fruit tree chips) produces suficient amount of smoky taste.

But that's just my thoughts of course. Pack of ribeyes is waiting for me in the fridge for tonight's grilling. Can't stop thinking about em :)

 

[The Stone Coyote]

LOL! Having you described that makes me want to start slobbering. Enjoy buddy

 

[The Stone Coyote]

Ribeyes on the basic Grill are always awesome. But I'm always looking for a way to tweak them and kick it up a notch.

 

[chilerelleno]

Never tried so perhaps I don't know what I'm missing, but to be honest I can't really see why. Ribeye is an amazing cut, my favorite in fact. Grilling it on lump hardwood charcoal (sometimes sprinkled with fruit tree chips) produces suficient amount of smoky taste.

But that's just my thoughts of course. Pack of ribeyes is waiting for me in the fridge for tonight's grilling. Can't stop thinking about em :)

Try smoking one first and then a quick reverse sear over your charcoal fire or cast iron... Maybe you'll convert.

 

[The Stone Coyote]

Today I cold smoked some sausage patties and hamburger patties over Mesquite and Hickory blend for 1 hour before grilling. Turned out pretty good, and this is something to experiment with

 

[chilerelleno]

Hi! I'm using amazing, different pellets, always less than 90 degrees, different amounts of time from 45 minutes up to 2 hours.

I finish on the grill, hot & fast for a very short time both sides

45-60 minutes is what I average in a 200'-225' smoker before I sear them in a smoking hot cast iron skillet.
I take them to 120-130 IT before searing.

 

[chef jimmyj]

Just a word on the risk of cold smoking meat that is not cured. At 70 to 100°F, bacteria can reproduce very quickly. Some precautions can be taken. ONLY cold smoke very cold meat. Never cold smoke intact meat more than 2 hours. Never cold smoke ground or injected meat more than 1 hour. Always cook uncured cold smoked meat to a safe temp IMMEDIATELY after smoking at temps of 225° or higher. Hedge your bet and rub the meat with a salty rub, prior to cold smoking to help inhibit bacterial growth.
While heat kills bacteria it may not have any effect on the more dangerous Toxins some bacteria produce as they divide...JJ