First Ribeye Roast QView

[tallbm]

Well I wanted to do something good and got the idea for a Flintstone style standing rib roast. Unfortunately Costco did not have that cut the day I went so I settled with the Ribeye Roast to make a prime rib vs standing rib roast.

QVIEW!!!

This was my first time and my initial approach was going to be just salt, pepper, garlic, and deydrated onion. I came across Bear's Prime Rib roast and was easily convinced to add the Lea & Perrins Bold sauce (formerly Worcestershire Sauce Thick). I went ahead and followed the steps to score the fat. I also stabbed with a fork about every 1 inch apart. Sauce and seasoning was rubbed on and then rested about 10 hours over night.

1. I preheated the smoker to 275F expecting a drop in temp when opening and putting meat in.
2. I put Ribeye Roast in along with a pan to catch drippings for au jus but nothing was really produced. I cut back the temp to 240F but noticed the IT of the meat was raising quickly so kept cutting back.
3. The IT easily hit 115F around a couple of hours in. I had to cut back the temp a number of times. I finally got fed up cut down the temp to 125F at some point and the IT held.
4. The last 45 minutes I bumped the temp back up to 275F to hit my IT of 130F so it would be ready for lunch time
5. I pulled when IT 130F, wrapped in foil, then in a towel, then into a cooler for a 45 min rest.
6. I pulled form cooler and checked IT which read as 138F. I bet it hit 140F at some point which was the max temp I did not want to exceed but who knows if it actually did. 138F is the official measurement :)
7. I smoked with all 100% Cherry Lumberjack pellets for the total cook time which was just over 4 hours.

I read a few things on smoking a Ribeye Roast and one idea that caught my eye was to smoke with a milder wood so that the meat could really show off it's flavor. I liked that approach so chose the 100% Cherry pellets to smoke with. I was debating on using 100% Apple. I just thought that what I read about Cherry (my first time using it) would be a better flavor on beef than Apple, but what do I know I'm just starting out hahaha :)

[Edit: fixed typo of 133F by putting correct number 130F, and other minor typos ]

Overall it came out tasting great.

I think it could have looked better. There is visible fat on the top. I think what occurred was that during the last 45 min when I upped the temp to 275F to hit the IT of 130F, the fat pulled apart at a couple of areas I scored with the knife.

Thoughts anyone? Am I overthinking this and it simply will/can just come out with a spot like this?

Anyhow, the flavor was great and you can't eat the picture so I'm not concerned if that visible fat is a bad thing. I honestly am not bothered by it but I would like to improve where I can.

Speaking of improvements, I think I can improve the flavor by "injecting" some minced garlic down into the roast. Nothing crazy but I think that the outside was so great that I wanted more of that flavor to be on the inside.

Thanks for listening about my cook and I hope my experience helps someone out who is thinking of doing a Ribeye Roast for a prime rib!

 

[SmokinAl]

That's a great looking roast!

It looks absolutely delicious!

Most of us just leave all the fat on a ribeye, then just eat around it.

Personally I like to eat the fat that has gotten crispy.

Al

 

[tripleq]

man that looks tasty.

 I eat around the fat as well.

 

[worktogthr]

Very nice job!  Can't go wrong with Bear's method!  I cook almost all of my beef with his seasoning base.  The combo of that and the smoke is magic!  Great job!

 

[tallbm]

Thanks guys!

I eat most of the fat.  Especially the fat that has the super tasty bark on it.

As for seasoning you can't go wrong with Salt, Pepper, Garlic, and Onion on pretty much any meat out there.  It is basically mandatory on most cuts of meat other then maybe some delicate stuff like some fish and such. 

I like to add a small amount of ground cayenne pepper on beef cuts, pork ribs, and bbq chicken.  That adds a whole other flavor dimension and often without any noticeable addition of heat.

The only way for me to improve on this I think is to add a little cayenne pepper and to get more of the outside flavors to penetrate deeper into the roast.  That will only happen with longer sitting/marination time, maybe some better/deeper punctures into to the meat for seasoning and outside flavor to penetrate deeper, and maybe some "injection" of fresh garlic and such down into some of those tiny punctures.  Again, nothing crazy like turning the roast into Swiss cheese, just some things to aid the outside flavor in getting into the center of the roast.

I guess I could play around with some smoke too.  Maybe 80% Cherry/20% Hickory or 85% Cherry/15% Mesquite for a little more spice factor.

I think I can only make it better from here :)

 

[tropics]

That roast looks great,I don't eat any fat,other then Bacon.What kind of smoker did you use?

Richie

 

[tallbm]

 
That roast looks great,I don't eat any fat,other then Bacon.What kind of smoker did you use?

Richie

Thanks!

I forgot to mention the smoker didn't I hahahah!

I used the MES40 Gen 1.  I also used the AMNPS smoke generator via the mailbox mod to smoke the meat.

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• tallbm
• Jan 8, 2017

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• tallbm
• Jan 8, 2017

 

[tropics]

About the injecting I would not inject the garlic, just stud it plenty of flavor will penetrate.

Richie 

 

[tallbm]

 
About the injecting I would not inject the garlic, just stud it plenty of flavor will penetrate.

Richie 

I will give your recommendation a shot on the next attempt or on a similar cut :)

 

[cornman]

Looks delicious ! I'm about ready to take a bite out of my screen. Well done!