Thinking of smoking bone in ribeye advice?

[wnctracker]

Im planning on smoking at 220 until IT is 130. Then resting until cools to 120 then searing in pan 1:30 each side and topping with blue cheese butter.

My question: with the high tomorrow being 38 degrees I'm thinking of putting the steaks in the smoker before cooking them with no heat and only the amazen tube smoker to get extra smoke flavor.

1. Is this a good idea
2. How long would be a good pre cooking smoke time?

 

[demosthenes9]

Sure, it's a great idea. How long depends on how heavy a smoke flavor you want. I'd go a minimum of an hour.

 

[daveomak]

Have the steak at 40-50 deg. before adding smoke... Doing that, condensate will not collect on the meat.... Have the smoke going before putting the meat in... You may have to heat up the smoke a bit to get it to draft.... Like to maybe 50 degrees...

 

[wnctracker]

Turned out great.
Cold smoked at 36 deg for 75 min.

Then dry brined with salt uncovered in fridge. Washed and patted dry and back in fridge.

Then oil and seasoning rubbed and brought to 46 deg.

Smoked at 220 until IT 128.

Rested until meat went to 120.

Pan seared in canola oil with butter.

Wow!!

 

[lovethemeats]

I did a 14lb bone in ribeye last night. Cold smoked it for 2hrs using hickory.
The room its in never got above 26 degrees. Love winter time smoking in Michigan

 

[bdillard]

K... Guys n Gals.... Here's a couple of Prime 7 Rib Prime Ribs on my BGEX ... Christmas Day. This is cooking for a crowd (that also demands Papa's leftovers...) These guys weighed in at 16 lbs and 23 lbs respectively. Generally I ask my Butcher for like size cuts.... he got out of bounds a little bit but we compensated and all worked out fine. BTW... this ain't your budget cook.... Walking out Petty's door ... right at 9-Bills. I only do prime for Christmas... With a good butcher like mine Choice is fine Unless the Queen says: Prime!

Cooked these at 225.... Heavy on the Cherry Wood

I cook these ribs-off... reduces cook time at least a hour and I get better smoke this way.

Remove the ribs and trim.

Retie and ready for prepping...

Prepping:
First I do a Garlic & Rosemary base. 20 garlic cloves in the food processor, 6-8 large sprigs of rosemary out of the garden, olive oil, process to smooth texture and then add a heaping tablespoon of powered ginger. Salt to taste... believe me you won't need any pepper at this junction! This stuff will light your fire.... It makes a great base for any rub! For this cook I used a healthy dose of Jeff's Rub... Makes a GREAT combo with the Garlic, Ginger Rosemary base.

All packed up for a long winters nap... (12 hours to lift off)

My BGEXL with my best friend CyberQ.... heavy on the Cherry Wood

Couple hours in.... While this is going on I take four ribs and trimings and lather them up good with the same base rub and Jeff's Rub and throw them in the oven @ about 300 for a couple hours with a water bath. Then capture the renderings and throw the ribs in big pot on the stove and let them simmer for a hour or so... at the end do butter n flour roux and you got yourself a Slap Yo Mama Gravey.... I cook up two or three pints of sliced mushrooms... seasoned with Jeff's Rub a little chipotle pepper and add them at the last minute... careful with the chipotle a little goes a long way!

When these guys get to 120 IT I pull them and do a reverse seer on my gas cooking station... Turning every minute until I'm happy with look n smell... ah the smell! Foil them and throw them in my "Resting Cooler" under a couple of nice warm blankets. I mention the size difference in this two Primes... The small one did finish about 30 minutes sooner than the large ... at just a shade over 3 hours... I pulled the little one at 115 IT and gave it a little extra seer.... they came out identical when I carved.... after feeding 15 had plenty of leftovers... manage to capture a few slabs for Nana and Papa... vacuum packed ready for the Sous Vide!

A chance to gather in our Family and Friends circle to give Thanks to Jesus Christ and all those who preserve and protect our Freedoms and were ready for .... Nana's Garlic Mash Potatoes, Slap Yo Moma's gravy, Green Beans, my Daughters Apple and Sweet Potato casserole, my Bro-in-Law's awesome creamed corn, and a glass (or two) of my favorite Mettler Cabernet

 

[daveomak]

That's perfect... nice job...

 

[markh024]

bdillard looks phenomenal! May i ask what brand cutting board that is?

 

[lovethemeats]

Damn that all looked good.
Points to you

 

[Pitt fan]

I have a 21 lb. 10 bone ribeye roast and will be smoking it in my camp chef pellet smoker tomorrow, we want eat about 6. I plan to set my heat at 225 want to bring it to 135-140 internal temp. Does anybody have a good estimate on cook time?

 

[bdillard]

bdillard looks phenomenal! May i ask what brand cutting board that is?

Yup.... Epicurean... Williams & Sanoma ... Had it for years.

 

[bdillard]

I have a 21 lb. 10 bone ribeye roast and will be smoking it in my camp chef pellet smoker tomorrow, we want eat about 6. I plan to set my heat at 225 want to bring it to 135-140 internal temp. Does anybody have a good estimate on cook time?

You are going to be between 3-4 hours.... this always drives my Queen crazy because we cook based on internal temp which can vary with a variety of variations in the environment your cooking in. As an example in Florida were cooking in mild temperatures. In Oregon where I'm from originally you combustion air temps could be in 30s to 40s and saturated. (Humidity).... Takes more fuel and in most cases time... Another biggy is what internal temp you start the cook at. My cooks generally come out of the Frig at 37 degrees... even out for 1.5 hours prior starting the cook the IT may only rise a few degrees on a big ole chunk like you doing. I like to do my stakes at close to room temp... so out of the refer may 4 hours prior to the cook. Generally no food safety issues with beef... Pork a different story. I know your cook will be a great success... Pitt Fan and BTW... Love to see your team win SB this year!

BTW... look up Jeff's article on stalls in cooking. Excellent explanation of the stall phenomena in cooking and its impact on "what time is it going to be done Honey?"

Here's the article:
Scientific evidence and the dreaded "stall" Great article and a must read!
Discussion in 'Blowing Smoke Around the Smoker.' started by fwismoker, May 14, 2013.

 

[schlotz]

K... Guys n Gals.... Here's a couple of Prime 7 Rib Prime Ribs on my BGEX ... Christmas Day. This is cooking for a crowd (that also demands Papa's leftovers...) These guys weighed in at 16 lbs and 23 lbs respectively. Generally I ask my Butcher for like size cuts.... he got out of bounds a little bit but we compensated and all worked out fine. BTW... this ain't your budget cook.... Walking out Petty's door ... right at 9-Bills. I only do prime for Christmas... With a good butcher like mine Choice is fine Unless the Queen says: Prime!

Cooked these at 225.... Heavy on the Cherry Wood

I cook these ribs-off... reduces cook time at least a hour and I get better smoke this way.
View attachment 348884

Remove the ribs and trim.

View attachment 348885

Retie and ready for prepping...

View attachment 348886


Prepping:
First I do a Garlic & Rosemary base. 20 garlic cloves in the food processor, 6-8 large sprigs of rosemary out of the garden, olive oil, process to smooth texture and then add a heaping tablespoon of powered ginger. Salt to taste... believe me you won't need any pepper at this junction! This stuff will light your fire.... It makes a great base for any rub! For this cook I used a healthy dose of Jeff's Rub... Makes a GREAT combo with the Garlic, Ginger Rosemary base.
View attachment 348887


All packed up for a long winters nap... (12 hours to lift off)
View attachment 348888

My BGEXL with my best friend CyberQ.... heavy on the Cherry Wood
View attachment 348889
Couple hours in.... While this is going on I take four ribs and trimings and lather them up good with the same base rub and Jeff's Rub and throw them in the oven @ about 300 for a couple hours with a water bath. Then capture the renderings and throw the ribs in big pot on the stove and let them simmer for a hour or so... at the end do butter n flour roux and you got yourself a Slap Yo Mama Gravey.... I cook up two or three pints of sliced mushrooms... seasoned with Jeff's Rub a little chipotle pepper and add them at the last minute... careful with the chipotle a little goes a long way!
View attachment 348890
When these guys get to 120 IT I pull them and do a reverse seer on my gas cooking station... Turning every minute until I'm happy with look n smell... ah the smell! Foil them and throw them in my "Resting Cooler" under a couple of nice warm blankets. I mention the size difference in this two Primes... The small one did finish about 30 minutes sooner than the large ... at just a shade over 3 hours... I pulled the little one at 115 IT and gave it a little extra seer.... they came out identical when I carved.... after feeding 15 had plenty of leftovers... manage to capture a few slabs for Nana and Papa... vacuum packed ready for the Sous Vide!
View attachment 348891

A chance to gather in our Family and Friends circle to give Thanks to Jesus Christ and all those who preserve and protect our Freedoms and were ready for .... Nana's Garlic Mash Potatoes, Slap Yo Moma's gravy, Green Beans, my Daughters Apple and Sweet Potato casserole, my Bro-in-Law's awesome creamed corn, and a glass (or two) of my favorite Mettler Cabernet

Could you explain the Au Jus/Gravy process a bit more? In oven on a sheet pan? What's all in the pot besides the bones? Drippings, beef stock, water ???

 

[Pitt fan]

You are going to be between 3-4 hours.... this always drives my Queen crazy because we cook based on internal temp which can vary with a variety of variations in the environment your cooking in. As an example in Florida were cooking in mild temperatures. In Oregon where I'm from originally you combustion air temps could be in 30s to 40s and saturated. (Humidity).... Takes more fuel and in most cases time... Another biggy is what internal temp you start the cook at. My cooks generally come out of the Frig at 37 degrees... even out for 1.5 hours prior starting the cook the IT may only rise a few degrees on a big ole chunk like you doing. I like to do my stakes at close to room temp... so out of the refer may 4 hours prior to the cook. Generally no food safety issues with beef... Pork a different story. I know your cook will be a great success... Pitt Fan and BTW... Love to see your team win SB this year!

BTW... look up Jeff's article on stalls in cooking. Excellent explanation of the stall phenomena in cooking and its impact on "what time is it going to be done Honey?"

Here's the article:
Scientific evidence and the dreaded "stall" Great article and a must read!
Discussion in 'Blowing Smoke Around the Smoker.' started by fwismoker, May 14, 2013.

Thank you! I'll bring the meat out to "normalize" shortly. I'm in Arizona so humidity nor cold will be a problem, from start time till dinner time a beautiful 65 degrees! I'll post picks on the next post.

 

[motolife313]

It would be way over fully cooked if u did that. Take it up to like 110 or so if your Gina put it in the pan that long and sear it. Just don't wanna see u over cook a nice steak

 

[bdillard]

Could you explain the Au Jus/Gravy process a bit more? In oven on a sheet pan? What's all in the pot besides the bones? Drippings, beef stock, water ???

Right... didn't explain that very well... So I use a oven drip pan with slotted grate. Throw some celery, carrots, onions, garlic and beets in bottom of the pan... add about 1/2 inch of water, put the grate on and lay out the ribs on top.... so the juice from the ribs goes into the pan via the grate. After the ribs are finish.... 150 degrees IT I cut them up (4 ribs on this cook) and put them in a big pan with all the veggies and rendering add 2-3 cups of H20 and simmer for an hour or so. Take the mixture off... remove the fat with a separator, toss the bones and veggies and then hold for making up the gravy just before the carving begins. In a big skillet I through in 1/2 cup of butter and melt it down then stir in 1/4 cup of flour or so and make a roux. Then add the rib and veggie renderings and thicken and season to taste.... I like a few flakes of chipotle pepper in mine to give the gravy a bit of a buzz...