Appreciate the input Gary, will do. Don't know if others are interested but thought I'd share the recipe and my notes:
Smoked Ribeye / Prime Rib
Use pecan - see my notes below
Ingredients:
5 1/2 lbs Ribeye, whole
Lea & Perrins THICK Worcestershire sauce, now called L&P Steak Sauce
garlic powder
onion powder
sea salt
black pepper
Directions:
1. The day before (afternoon)
Rinse, Dry, and Score through the surface fat.
Coat w/ Worcestershire (Thick), rub w/ small amounts of dry ingredients
Cover with Saran Wrap, and put in fridge for an overnight rest.
2. Smoking day
Pre-heat to 230˚, insert probe, place in smoker, cut heat to 220˚
Pull @ 130˚
Remove from smoker and cover with foil
Rest 30 minutes
Meat will coast up in IT
Notes:
I substituted with Butchers BBQ Steak & Brisket rub and McCormicks Montreal Steak Seasoning plus the thicken Worcestershire (cornstarch).
NOT GOOD, the rub is not right for this. 1/24/15 with Ribeye
NEXT TIME:
- USE garlic & onion powder, sea salt, black pepper
- think about: adding a mixture of ground coriander & cumin plus some oregano
- possibly add Montreal Steak seasoning next day right before going on smoker
- Skip the Worcestershire. Really looking for an unmasked seasoned, smoked meat flavor profile.
- used pecan but would prefer a heavier smoke. Smoked it fat side up.
- ran 4:20 & probe 130º but too RARE, probably leave in until 138º then pull and foil - smoker @230º
- BUT
thermopen recorded 137º in some areas vs 130º - regardless still too rare for me, wife thought it was perfect
- might want to place above a pan to catch drippings but doubt there will be enough.