Whole boneless ribeye question.

Discussion in 'Beef' started by rab, Jun 2, 2009.

  1. I've searched on here and found several threads about smoking a steak but none about doing a whole ribeye. I've done them in the past on a smoker with minimal temp control and they were med. rare in about 3.5 to 4 hours. Now that I've built a large horizontal offset wood burner I'd like to try one on a really slow cook for at least 12 hours. I'm open to any and all suggestions/tips. Will it be more tender if I leave it on all the way to medium?

    There's such a wealth of information here I figured I'd try to tap into it. [​IMG]
     
  2. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    there have been a few here done, i know grothe pulled off a good one and capt dan has done a few. here is a link to the last one i did which i thought turned out pretty well... go for it, they not a bad smoke, just watch temps and you be fine, take to internal temp of 130-135 deg for med rare.

    http://www.smokingmeatforums.com/for...ad.php?t=74874
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I can't say 12 hours would be good. I pull mine at 130' for rare at 225'.

    If you cook at a lower temp your meat may be in the danger zone too long, 40' -140'. I personally don't see the need for a longer smoke.

    http://www.smokingmeatforums.com/for...ight=prime+rib

    Here is a link to the last one I did.

    Maybe someone else has another idea.
    Good luck!
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Was gonna suggest you checked with ronp but guess now I don't have to.
    The man knows his rib eye and has smoked many a nice steak.
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks man.
     
  6. lcruzen

    lcruzen Master of the Pit OTBS Member

    I agree with Ron on this one. I wouldn't smoke it any lower that 225o and when it reaches the proper interal temp (130o-140o) then pull it. when its done its done.
     
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I cant add anything , Ron knows his Rib!
    you can sear it first if you want a little crisp on it.
    200-225* until you get the internal you want. personally I wouldnt take
    it past 135* good eatin for sure
     
  8. scubadoo97

    scubadoo97 Smoking Fanatic

    Low and slow is great for tough meat with lots of connective tissue. A boneless rib-eye roast is a tender cut of meat that lacks the connective tissue.

    So what are you looking for in smoking this roast. I would want the ability to get a nice evenly cooked roast that is pink from edge to edge with a nice crust and great flavor. So think about your goals and work toward that. Maybe a quick sear on the grill followed by a lower temp smoke to get the internal around 135 in under 4 hours for safety reasons.
     
  9. Thanks for the advice guys. The main reason I was thinking a longer smoke was to get a little more smoke flavor but going to the wood burner will take care of that I guess. The other cooker I was using didn't have a temp guage. All you could do was set it as slow as possible and let it rip but I still think it was too hot. Its been about a year since I did one so I don't remember the exact temp we pulled it at. It was good but I felt it could have been better. Have you guys ever tried injecting them with anything or do you just cook it with the outer seasonings?
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Why fool with that incredible flavor of the meat? If you want more smoke taste, use mesquite or hickory.

    Make a drip pan with some aujus and sliced onions below, and believe me you won't need an injection.

    Good luck.
     
  11. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Thanks for posting that question. Hubby just came home with a 16 lb piece of beef that says Ribeye Steak Boneless Choice Delmonico that was on sale for $4.99 a lb. Now I know what I'm going to do with it. [​IMG] Most of it will go in the freezer, but some if it will be dinner tomorrow.
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    thanks for posting that question I just bought a whole rib eye myself and was thinking of doing about smoking it all but one it's almost 20lbs and then it's 100.00 Maybe I'll try a 1/4 of it on the first try. I have done a chuck and individal steaks. Thanks ron I'll give your way a try Q to follow. Hey dawn let me know how yours comes out.
     

Share This Page