My first rib eye roast

[katfacer]

When I bought my MES 40", the first thing I smoked was a brisket. Since then, this site has helped me make some amazing pulled pork and turkeys so good my Mom finally agreed next year to spare us from her dried out version. My wife and I decided to break out of our comfort zone and try a ribeye roast we found at the store last night. 

5# beauty, for just the two of us. I'm not sure the cooking time, otherwise I would have called the family over. And yes, that is Dad's root beer, I haven't seen it in the stores for a while.

This is the spice rub we made. CBP, seasoned salt, mesquite seasoning, garlic powder, onion powder and herbs. Used the mortar and pestle to marry the spices together (damn did it smell good).

Rubbed the roast, using a bit of olive oil on the bone to help it stick, and then time for it to rest just over an hour. We wanted to let it stay overnight and cook it tomorrow, but we have other plans for the smoker!

Cherry chips in the smoker at 250F. It's hot here today in Vegas so it was at 150F before we even turned it on. That was around 3:15 our time.

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It's been almost two hours now, it's at 103F. More pics to come!

By the way, the plans for the smoker tomorrow? I have two pork butts in the fridge now, with a mustard and herb crust on it. I can't help it, I do love my pulled pork!

 

[jrod62]

  

 

[katfacer]

I had to wait to get my thread approved, so since my last post, it finished smoking, sat for half an hour and was gobbled up! We added corn on the cob, which my wife boiled then let simmer in a bath of milk, salt and herbed compound butter. Add some creamy polenta, and of course some Dad's root beer, and it was a hell of a meal!

 

[minx boy]

looks yummy!!

 

[southernsausage]

nice looking meat cooked the way I like it! very nice touch with the Polenta...

 

[smokinhusker]

That looks fantastic! Just the way I like my Prime. 

 I might have to try the corn on the cob that way...sounds good.

 

[katfacer]

Husker, my wife stole the idea for the corn from the dining room in the casino she works in (as a baker. Yes, I'm a lucky guy!) The corn was very good, and it was my first time trying polenta. We forgot to get potatoes so we looked in our pantry and found the polenta. I'm a huge mashed potato fan, but it really worked with the meal!

 

[chef jimmyj]

Nice Job! If you like some Au Jus with you beef this is a good one...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

[jrod62]

That looks great Thumbs Up
Chef JJ Au Jus sauce is awesome !!! You will have to give it a try .

 

[katfacer]

Chef Jimmy J, that au jus sounds amazing! Let me ask you something. We have a guy I work with that is addicted to gravy. So for the pulled pork I just threw into the smoker (thread to follow!) I wanted to make an herb gravy to pour over the top of the sandwiches once it's done. Any ideas? We did an apple juice injection with a mustard and herb crust on it.

 

[nivekd]

Hey KaT, that looks fantastic...what was the IT when you pulled it out?

 

[chef jimmyj]

Chef Jimmy J, that au jus sounds amazing! Let me ask you something. We have a guy I work with that is addicted to gravy. So for the pulled pork I just threw into the smoker (thread to follow!) I wanted to make an herb gravy to pour over the top of the sandwiches once it's done. Any ideas? We did an apple juice injection with a mustard and herb crust on it.

 Follow thru on those flavors...Take any accumulated pan juices and skim of the Fat but keep it. Add enough Apple Juice to the pan juices to make 4Cups. Saute some minced Shallot in 4T of the Pork fat, add Butter if needed, then stir in 4Tbs of Flour. Cook for two min over med heat. Stir in 1Tbs of Dijon Mustard and 1tsp of your Rub. Saute 1 minute. Whisk in the Apple Juice/Pork Jus and simmer to desired thickness. Adjust seasoning if needed... Serve with the Pork...JJ

 

[katfacer]

NivekD, we pulled it @135 and let it rest about 30 minutes. We talked about checking the IT before slicing it, but the willpower was gone by that point!
Chef JimmyJ, that sounds very good. I'm going to make sure she sees this. We just hit 160, so it's time for more apple juice and foil wrap. I'm off to bed as a work graveyard, which means I get to wake up to pulled pork for breakfast.
Actually, one more question. For the apple juice, I used Mitts For Tots, 40% less sugar than regular apple juice. What do you think of this?

 

[chef jimmyj]

Motts for Tots is fine, you don't want real sweet gravy. I usually use Apple Cider in my cooking, no Tots, the baby is 16 and two in their 20's...JJ

 

[frizzlefry]

 

[hoity toit]

Very Very nice Job on that roast!

 

[driedstick]

very nice.

 

[sarnott]

That steak looks perfect and the rub sounds pretty damn good too!

Scott