Rib Roast

Discussion in 'Beef' started by tybo6, Jun 18, 2010.

  1. tybo6

    tybo6 Smoke Blower

     Momma went to the local market and got a whole ribeye for $65.....I cut 10.... inch and half steaks off of it and saved the good end for a rib roast....bout a six pounder boneless (it was a one day only meat sale,...got some killer whole tenderloin also)..SOOOOOOO! ...I was wondering if any1 had some good tips on smokin this hunk of love..Any and all input is appreciated...Lookin to hit med rare with it.Thanx my fella smoke blowers
     
  2. mythmaster

    mythmaster Master of the Pit SMF Premier Member

  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  4. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Yeah, nice one, Jerry!

    I was gonna say, too, that I haven't done one yet but I've asked about it before, and everyone here said that Cherry wood works great with a PR roast.
     
  5. tybo6

    tybo6 Smoke Blower

    Piney That looks gooder an a maf*&^er.....I have always gotten good advice from you...What was your finish temp?
     
  6. tybo6

    tybo6 Smoke Blower

          Its hard to get cherry wood in my part of the country,....Thought I might try apple....
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Last edited: Jun 18, 2010
  8. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Yes, according to the temp chart on the page that I linked to above:

    120-125 = Rare

    130-135 = Medium Rare

    And by my own standards (and from much research -- I've cooked many of these in the oven):

    140 = Medium

    You really don't want to take a PR any higher than that.
     
  9. tybo6

    tybo6 Smoke Blower

    Thank you Myth I appreciate the info.....Bein that we are only bout 45 mins. from one another maybe we should make plans to swap some smoke secrets with one another...lol.....Thank ya much
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yes Jerry did one heck of a job on that rib roast too. Now I would just rubb yours with salt, pepper, and some garlic. Then smoke it on some fruit wood if not cheery then apple is great too. Then I would take it to maybe 135° or so for med rare and you'll be more then happy with that. Now if you need to make it more done then that remember that the ends will be more done then the middle. So good luck and don't forget the Qview please.
     
  11. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    You're quite welcome, my friend!

    Yeah, that would be cool -- maybe we could even get an OK/TX gathering put together!  Now that would be awesome, especially if we could get Pops and Jeff and cowgirl to show up! [​IMG]   OMG, we would have the best Q on the planet!!!!!
     
     

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