Boneless rib-eye roast was on sale at Sam’s so we bought a 4.9 pound whole roast. I borrowed Bearcarver’s Prime Rib recipe once before and it was the best ever so we used it again on this rib-eye roast.
First thing I do is split the roast in half. I do this for 3 reasons:
Seasoning:
About 4 hours prior to smoking I season liberally with:
After seasoning I bag it and let is rest in the fridge. After a couple of hours I flip it to allow the juices to flow the other way. Not sure that makes any difference or not, but that’s what I do.
About 30 minutes before placing it in the smoker, I take it out of the fridge to allow it to warm a bit. I also turn on the smoker (MES-40 2.5) to let it get to temp well before the rib-eye roast goes in it. I set the temperature to 225F and I put about ½ inch of hot tap water in the pan as the smoking time is relatively short. Since the weather was wonderful, I used the MES chip feeder and an apple/hickory blend for smoke instead of my AMZNPS. I do not soak my chips.
Total smoker time was 2h 15m. Here is the finished rib-eye roast, medium rare at 145F.
This method yielded four huge, thick cut, 20 oz. (+/-) cuts of meat with smoked bottoms and edges. Side dishes were garlic mashed potatoes and a huge salad.
First thing I do is split the roast in half. I do this for 3 reasons:
- The smaller cuts help it cook much faster than one big roast
- The seasoning does not have as far to penetrate
- The smoked flavor is awesome on every piece, not just the ends and the edges.
Seasoning:
About 4 hours prior to smoking I season liberally with:
- Worcestershire sauce – brushing the entire piece of meat completely wet
- Salt
- Pepper
- Garlic powder
After seasoning I bag it and let is rest in the fridge. After a couple of hours I flip it to allow the juices to flow the other way. Not sure that makes any difference or not, but that’s what I do.
About 30 minutes before placing it in the smoker, I take it out of the fridge to allow it to warm a bit. I also turn on the smoker (MES-40 2.5) to let it get to temp well before the rib-eye roast goes in it. I set the temperature to 225F and I put about ½ inch of hot tap water in the pan as the smoking time is relatively short. Since the weather was wonderful, I used the MES chip feeder and an apple/hickory blend for smoke instead of my AMZNPS. I do not soak my chips.
Total smoker time was 2h 15m. Here is the finished rib-eye roast, medium rare at 145F.
This method yielded four huge, thick cut, 20 oz. (+/-) cuts of meat with smoked bottoms and edges. Side dishes were garlic mashed potatoes and a huge salad.
