Ribeye roast - smoke it or bake it????

Discussion in 'Beef' started by ozsmoker, Mar 22, 2016.

  1. ozsmoker

    ozsmoker Smoke Blower

    I know I'm going to get a lot of bias here, but from those who have done ribeye roasts both in the oven as well as in the smoker, which do you prefer and why? Pros and cons of both
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No contest for me personally, smoked is the best ! Oven roasted is ok, don't get me wrong... But there is nothin like a good smoked PR ! Try one smoked & your in for a treat ! 👍🏻
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Smoked is great. However SWMBO prefers them not smoked. So I've been salt packing them in the Dutch
  4. ozsmoker

    ozsmoker Smoke Blower

    Cast iron dutch oven?
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Cast iron or enameled. I use the cast iron when using coals. Enameled when doing it in the oven.
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Smoked usually with cherry or pecan keep the spices simple salt, pepper, garlic, maybe some rosemary let the meat speak for itself
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am also partial to Pecan, I like very very low & slow smoking to ensure all that lovely fat gets right up to the point of almost rendering. Salt & pepper is plenty of spice, maybe some Tatonka Dust if you have some. Don't rush it. Low and slow.......
    mossymo likes this.
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Oh My!

    Smoked ribeye roast is to die for!

    Oven roast can't come close.

  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Smoked is so much better you'll go nuts!!!

    Here's what they look like:


    Here's how to do them:

    Smoked Prime Rib (47th Anniversary Dinner)
    Last edited: Mar 23, 2016
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I concur with everything said above.  Lower cooking temps gives you a nice even doneness from wall to wall

  12. I smoke low and slow with SPG to 125 then sear on hot grill.     Turns out great. DO Not over cook                                  
  13. phatbac

    phatbac Master of the Pit

    Smoke it of course!

    take some PR

    Season it will oilive oil salt pepper garlic

    Smoke at 225-250 degree to IT 138 degrees

    Slice and serve!

    Just want to infuse this thread with some pics!

    Happy Smoking,

  14. wayoung

    wayoung Fire Starter

    I have to go with oven (or indirect on the bbq), with a mustard sauce coating and wrapped in foil. It's so much juicier and tender when there is no way for the juices to leak out. You lose the smoke flavour and your au jus but the trade off is worth it.
  15. ozsmoker

    ozsmoker Smoke Blower

    Just to clarify, I'm talking about bone-in ribeye roast, not prime rib. There is a slight difference if I understand correctly

    and judging by the responses, I'm just going to have to try both
    Last edited: Mar 23, 2016
  16. wayoung

    wayoung Fire Starter

    I like that plan. I will have to steal it.
  17. phatbac

    phatbac Master of the Pit

    i think you need to read this...


    Hope that clarifies things,

    phatbac (Aaron)
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you Smoke a Prime Rib at 220°, you won't lose any juices----If you do it in a pan on a wire rack, you won't even get enough drippings to make Au Jus with.

    Check this one out & look at the empty pan in the one Pic-----It shows all the drips from the whole Smoke:


  19. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Oz, click the link in Bear's post and follow his method/directions.     [​IMG]
  20. stickyfingers

    stickyfingers Smoking Fanatic

    Smoking it just takes it to the next level and it gives those who eat it a taste they don't get else where.

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