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

[ozsmoker]

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

 

[Rafter H BBQ]

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 ! [emoji]128077[/emoji][emoji]127995[/emoji]

 

[dirtsailor2003]

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

 

[ozsmoker]

Cast iron dutch oven?

 

[dirtsailor2003]

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

 

[dirtsailor2003]

Here's one of my salt crusted ribeye cooks.

http://www.smokingmeatforums.com/t/174732/dry-aged-prime-rib

 

[pineywoods]

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

 

[foamheart]

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.......

 

[SmokinAl]

Oh My!

Smoked ribeye roast is to die for!

Oven roast can't come close.

Al

 

[Bearcarver]

 
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

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

Here's what they look like:

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

Here's how to do them:

Smoked Prime Rib (47th Anniversary Dinner)

Smoked Prime Rib (My Best Ever)     

Bear

 

[worktogthr]

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

.

image.jpeg

• worktogthr
• Mar 22, 2016

 

[van holton]

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

 

[phatbac]

Smoke it of course!

take some PR

IMG_20151222_115358230.jpg

• phatbac
• Dec 23, 2015

Season it will oilive oil salt pepper garlic

IMG_20151222_120415618.jpg

• phatbac
• Dec 23, 2015

Smoke at 225-250 degree to IT 138 degrees

IMG_20151223_092207788.jpg

• phatbac
• Dec 24, 2015

Slice and serve!

IMG_20151224_153812692.jpg

• phatbac
• Dec 28, 2015

Just want to infuse this thread with some pics!

Happy Smoking,

phatbac(Aaron)

 

[wayoung]

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.

 

[ozsmoker]

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

 

[wayoung]

I'm just going to have to try both

I'm just going to have to try both

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

 

[phatbac]

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

i think you need to read this...

http://www.smokingmeatforums.com/t/98866/prime-rib-vs-rib-eye

Hope that clarifies things,

phatbac (Aaron)

 

[Bearcarver]

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.

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:

http://www.smokingmeatforums.com/t/243909/prime-rib-hickory-smoke-3-19-2016#post_1541341

Bear

 

[demosthenes9]

 
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

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

Here's what they look like:

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

Here's how to do them:

Smoked Prime Rib (47th Anniversary Dinner)

Smoked Prime Rib (My Best Ever)     

Bear

Oz, click the link in Bear's post and follow his method/directions.    

 

[stickyfingers]

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