Whole rib eye update

Discussion in 'Beef' started by mawmawmary, Aug 23, 2005.

  1. Hi all. My smoked whole rib eye this last weekend was OUTSTANDING success !
    Thank you all for the advice.
    It was just under 11 lbs. I used a store bought Canadian rub. I made up the following for the drip pan: 1 can beer, 2 cans Coke, garlic and Emeril's steak sauce. Mmmmmm. It took 10 hrs at 250-275 degrees. Finished temp was 160 and I wouldn't go any higher than that. Then I let it rest in the cooler with moist towels for an hour or so. It was gone in a flash and I heard a lot of mmm going on ! I used charcoal the whole time with Jack daniels chips and some Hickory for smoke.
    Mouthwatering.
    Mary
     
  2. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Congratulations, Mary!...Sounds like it was a smashing success!...I know that my mouth is watering just from your description! :D

    Cheers,
    Brian
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Wow Mary that does sound gooooood! Sure would have loved to see a picture of that roast be for it was inhaled!!
     

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