Ribeye Roast Smoke planning

[smoking in ft. collins]

I picked up a ribeye roast for a Saturday smoke. It is a bit over 5 lbs and is boneless.

I plan to smoke it on my Green Mountain Grill burning hickory. I also plan to light up 2 or 3 A-MAZE-N smoke tubes filled with Pecan.

I really want to get it smoked in the GMG and then finish it in the oven. Plan is to smoke it for 3 hours at about 250* and then finish it in the oven.

Thoughts on this plan?

 

[civilsmoker]

Many ways to do ribeye, I like to fat trim mine then roll it and tie it round... Then 225 till 117 to 120 then sear over fire or in the oven broiler till it hits 130ish...rest then cut.
https://www.smokingmeatforums.com/threads/cherry-smoked-prime-rib.283020/

If you want to keep it simple, just run it at 225 till IT is 130, rest then enjoy...... Search for a few of Bearcarver prime rib smokes, he has it down!

 

[Bearcarver]

Below is a couple of Prime Rib Step by Steps.
Prime Rib and "Ribeye Roast" is basically the same thing:
Smoked Prime Rib (47th Anniversary Dinner)
Smoked Prime Rib (49th Anniversary Dinner)

Bear

 

[thirdeye]

I also trim the fat pretty close, and tie them so they cook evenly. I'm a big fan of 225° pit temp, this way the lip won't overcook and the end pieces will be only slightly more done than the center slices. I always plan on an end sear, but depending on which cooker I use I con't always need the end sear.

This is what I mean about even doneness across the entire slice.


Here is a snip from my Prime Rib cooking time database, that might help with the timeline, but use a thermometer so you don't overshoot.

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°

 

[chilerelleno]

Here is my last Prime Rib aka Ribeye Roast.

Prime Rib Turf and Scallops Surf

The Menu Garlic and Herb Crusted Prime Rib Pan Seared Ocean Scallops with Brown Butter and Thyme Lemon Parmesan Green Beans Chevre Bruschetta Garlic and Herb Crusted Prime Rib Choice prime rib dry brined with kosher salt for six hours. Then slathered in a 2:1 mix of A1 steak sauce and...

www.smokingmeatforums.com

 

[smoking in ft. collins]

5 pound Ribeye on at 2:15 pm! 225*

 

[Bearcarver]

5 pound Ribeye on at 2:15 pm! 225*

View attachment 468041

Great start!!!
Just keep it on 225° the whole way, until you get to where you want it.
It will look like these:
Prime Rib Calendar (14 Smoked Prime Ribs)


Bear

 

[smoking in ft. collins]

2 hours 20 minutes in. Internal temp 79*

 

[smoking in ft. collins]

2 hours 50 minutes. 96* internal temp.

 

[smoking in ft. collins]

The roast finished at 6:30, 5 hours and 15 minutes after start. It was delicious!

 

[Bearcarver]

Looks Mighty Tasty from here!!!
Looks like you didn't stay at 225° though!!
Got a little Medium on the outside areas.
Like.

Bear

 

[bbath33]

I also trim the fat pretty close, and tie them so they cook evenly. I'm a big fan of 225° pit temp, this way the lip won't overcook and the end pieces will be only slightly more done than the center slices. I always plan on an end sear, but depending on which cooker I use I con't always need the end sear.
View attachment 467707
This is what I mean about even doneness across the entire slice.
View attachment 467708

Here is a snip from my Prime Rib cooking time database, that might help with the timeline, but use a thermometer so you don't overshoot.

4 pound roast - 220°-228° pit temp - 2 hours to reach 125°
5-1/2 pound roast - 230° pit temp - 3 hours to reach 125°
5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°

I plan on making this recipe for Christmas dinner. https://www.smoking-meat.com/december-11-2014-mesquite-smoked-prime-rib-for-christmas

Jeff notes to make sure it's indirect heat. My smoker is electric and obviously will be direct heat. Any suggestions on cooking modifications? Thanks in advance.

 

[civilsmoker]

I plan on making this recipe for Christmas dinner. https://www.smoking-meat.com/december-11-2014-mesquite-smoked-prime-rib-for-christmas

Jeff notes to make sure it's indirect heat. My smoker is electric and obviously will be direct heat. Any suggestions on cooking modifications? Thanks in advance.

Unless I'm missing what kind of smoker you have, most electric smokers are considered indirect heat. Direct heat would be under a burner or coals or something like that..... Just put it in at 225 and let it roll!

Edit, also if you smoke it in a pan, put your rack on top of the pan so the roast is at least about 2-3 inches above any liquid in the pan. If it sits in the pan the lower part will/may cook slower than the upper part.

 

[Bearcarver]

Unless I'm missing what kind of smoker you have, most electric smokers are considered indirect heat. Direct heat would be under a burner or coals or something like that..... Just put it in at 225 and let it roll!

Yup----Just stay away from the bottom rack---Could be some direct heat there, which is why I never use the bottom rack! Too close to the Heating Element !

Bear