Smoking my first Ribeye Roast for Christmas Dinner! Help:)

[rvrgirl]

6pound boneless rubbed in the fridge now. I think I want to cook it slow and low... Like 5 hours.
1. At what temp would I need to set the smoker and is 5 hours realistic?
I would greatly appreciate any advice and help!
Thanks

 

[bama bbq]

I seared two 6 lb standing rib roasts in cast iron them placed in the cooker at an avg temp of 228*.  I pulled one at 3.5 and the other at 4 hours when they were 128* internal. If you want med rare throughout go low and slow.  If some guests prefer a bit more done you can increase temp to get the ends more done but then you will lose some juiciness and it will get done sooner.  I hope this helps -- Merry Christmas.

 

[diggingdogfarm]

I smoke mine at 275 until the IT reaches about 128.
I torch the outside to brown it up real nice and let it set for 30 minutes.
It should be done WAY before 5 hours.


~Martin

 

[rvrgirl]

Thanks Martin. I guess we will find out tomorrow!

 

[rvrgirl]

I seared two 6 lb standing rib roasts in cast iron them placed in the cooker at an avg temp of 228*.  I pulled one at 3.5 and the other at 4 hours when they were 128* internal. If you want med rare throughout go low and slow.  If some guests prefer a bit more done you can increase temp to get the ends more done but then you will lose some juiciness and it will get done sooner.  I hope this helps -- Merry Christmas.

Thanks this does help

 

[benfrench]

I am smoking a Rib Eye Roast Bone-in on New Years day. How did your's turn out? Any suggestions?

 

[pigalicious]

Take this for what it is worth as this was only my third smoke...but I did read a lot of posts here and these guys are good!  I did two six-pounders yesterday...Fantastic!  All I did was rub them both with EVOO and then a very healthy rub of garlic powder, Montreal Steak, and Smokehouse Maple.  Popped them in the Materbuilt XL at 235 F with a mix of apple wood and hickory and left them be, except for adding a little water to the pan and a few more apple wood chips, until they reached an internal temp of 130 per the Taylor digital thermometer.  That took about 2.5 hours or so.  There was not a scrap left and we've never tasted better than this!  Props to all that helped (Bearcarver, Chef Jimmy J, S2K9K, TT Ace and a bunch more)