How to cook/smoke this cut of meat?

[yankee2bbq]

Bought this on a whim. Tell me more about this cut. Beef ribeye roast: how to cook it?

 

[gmc2003]

SPOG, Indirect, fat cap up and low/slow basting with butter a couple of times. Pull when your about 10* from your desired temp. If you want a crispy crust put it in under the broiler for a couple of minutes. Then cover and let it rest for ten minutes.

 

[Gonna Smoke]

I'm not sure of the grade, but that's a good price for ribeye. You could cut it into steaks or cook/smoke it just like prime rib with the fat up...

 

[Zen]

You will have to let us know how it goes. I saw Harps and instantly wondered if you were in Arkansas. Looks like you are and you're super close to us. I will have to find me a Harps and check out their meat selection.

 

[clifish]

I buy those all the time when on sale, like now. They usuallyt cut the ribs off and just wrap with the ribs next to the meat. I usually just cut them into 1.5" thick steaks

 

[Fueling Around]

I sliced up my last one for steak sandwiches.
Christmas and Easter seems to be popular to put on sale.

 

[JLeonard]

Saw this post earlier and been thinking about it. Best way to cook it is in my smoker at my house. So if you will please just Fedex it on over and I'll show you how I did it.
But seriously, I'll be watching cause I want to do one myself.

Jim

 

[babydocsmoke]

Anybody rotisserie these? Its my fav! On the kamado with a heavy rub. Deflector plates on until you're about 20-30 degrees from finish. Then over the coals for a crispy outside.

 

[tallbm]

Bought this on a whim. Tell me more about this cut. Beef ribeye roast: how to cook it?
View attachment 662382View attachment 662383

Wish I could tell you. All ribeye roasts have been underwhelming to me.
Best I have done is to slice where I could split the roast into almost individual steaks but it was still all together. I've attempted about 4 of them in my life.

Season all over even in those sliced areas.

Spread the sliced meat out to get some smoke and then smoke on a low temp without it cooking very much. Almost a cold smoke.

Then at like 3 1/2 hours in I pulled, sliced into giant steaks and seared on a screaming hot grill.

Came out pretty good but didn't wow me anymore than if I had just cut them into steaks, seasoned, and grilled them med rare.

 

[yankee2bbq]

SPOG, Indirect, fat cap up and low/slow basting with butter a couple of times. Pull when your about 10* from your desired temp. If you want a crispy crust put it in under the broiler for a couple of minutes. Then cover and let it rest for ten minutes.

I'm not sure of the grade, but that's a good price for ribeye. You could cut it into steaks or cook/smoke it just like prime rib with the fat up...

You will have to let us know how it goes. I saw Harps and instantly wondered if you were in Arkansas. Looks like you are and you're super close to us. I will have to find me a Harps and check out their meat selection.

I buy those all the time when on sale, like now. They usuallyt cut the ribs off and just wrap with the ribs next to the meat. I usually just cut them into 1.5" thick steaks

I sliced up my last one for steak sandwiches.
Christmas and Easter seems to be popular to put on sale.

Saw this post earlier and been thinking about it. Best way to cook it is in my smoker at my house. So if you will please just Fedex it on over and I'll show you how I did it.
But seriously, I'll be watching cause I want to do one myself.

Jim

Anybody rotisserie these? Its my fav! On the kamado with a heavy rub. Deflector plates on until you're about 20-30 degrees from finish. Then over the coals for a crispy outside.

Wish I could tell you. All ribeye roasts have been underwhelming to me.
Best I have done is to slice where I could split the roast into almost individual steaks but it was still all together. I've attempted about 4 of them in my life.

Season all over even in those sliced areas.

Spread the sliced meat out to get some smoke and then smoke on a low temp without it cooking very much. Almost a cold smoke.

Then at like 3 1/2 hours in I pulled, sliced into giant steaks and seared on a screaming hot grill.

Came out pretty good but didn't wow me anymore than if I had just cut them into steaks, seasoned, and grilled them med rare.

Thanks for the replies guys. I’ve decided to slice them into steaks and grill them.

 

[MJB05615]

Cutting into steaks is a good option. I've done Ribroasts in the Oven, On the smoker with Oak pellets and chunks, most recently I've been spinning on the Rotisserie, over coals and oak wood. That's my favorite. Seasoning is SPOG and anything else you like.

 

[netspyder]

mmmm standing rib roast - i smoke one every year for my dad's birthday (jan 3rd, so it's chilly outside). just salt n pepper for us, and he likes it rare, so it's a (relatively) fast cook. babysit the fire for a few hours, then drop it in a cooler and head over to my parents' house. by the time i get there it's ready to slice.