Whole Ribeye for Christmas

[texomakid]

So, Bought this as Sam's yesterday. Gonna be the centerpiece of our Christmas meal on Sunday. My plan was to cook it to an IT of 135 but I've got a few in my bunch that don't like anything in the "rare" category. Figured I'd have the Yoder fired up to sear a few of these steaks before serving them? I know it's not "prime rib" but my redneck bunch will eat it up. Plan to season with a generous coat of Jeff's Texas Rub. Beans, Potato salad, Mac & cheese, spinach/artichoke dip, Deviled Eggs (Nanny's secret recipe), Green bean casserole, Salad........there's more I just can keep up......Feeding 12

Also got the crowd favorite 12# spiral ham. Who doesn't like ham, eah?

I plan to cook the 18# boneless Ribeye roast around 225 maybe with some pecan pellets in the AMPS tube. Any suggestions, tips, & tricks are always welcome.

 

[tallbm]

That's a good looking cut of meat!
I'm doing 11 pounds worth as well for Christmas. It seems all the grocery stores around me have the same thing for $4.46-$4.79 a pound until the day after Christmas!

My suggestion is to season the crap out of it. It's a big hunk of meat.
I would imagine that the ends will be a little bit more cooked than the center of the big roast.
Also on smaller ribeye roasts or prime ribs I noticed that getting up to 135-140F happens quite quickly vs what you may be thinking. Just keep an eye on the IT and turn down the heat or kill it all together for a bit if you need to slow it down.

Best of luck on the smoke!

 

[WaterRat]

As tallbm said the ends will be more done than the center, serve those to the non-rare people and keep the middle for the true carnivores :) You can always slap a slab on the grill to get it a bit more done if needed. Maybe put a probe in the the center and and a probe 1 - 1.5" from the end. You *could* also split it and do one half more well/rare than the other - though I certainly understand the wow factor of the whole roast. I've done a 4 bone (1/2 roast) and it was delicious. Good luck, I'm sure it will turn out fine!

 

[Bearcarver]

I should mention, if you want a varying doneness through out the roast, Like more done on the ends & around the outside, and less done in the middle, then don't follow any of my Smoked Prime Ribs.
Mine are all done in a 220° smoker, and it will all be the same temp from Bark to Bark & from End to End.

Bear

 

[crazymoon]

TOK, Your large roast will have a temp increase of about 5 degrees as it rests so take it out a bit sooner than your actual ideal serving temp would be. Have fun looks like a great dinner coming up !

 

[texomakid]

I should mention, if you want a varying doneness through out the roast, Like more done on the ends & around the outside, and less done in the middle, then don't follow any of my Smoked Prime Ribs.
Mine are all done in a 220° smoker, and it will all be the same temp from Bark to Bark & from End to End.

Bear

So I've read several of your Prime Rib post. As those young engineers where I work would say that's some great data points! Thanks for sharing the info. I do plan to follow your lead on the prep of wash/clean, dry, apply seasoning & wrap probably the night before since I'll be going on the smoker with this around 7 am Sunday morning. We plan to serve around noon. All great ideas guys. I'll post some pics when I start the prep Saturday night.

 

[Bearcarver]

Did I hear Pics????
Yup---You Better!!:)

Bear

 

[Pellet Pops]

I have done many of these over the years and have a 16 ponder in my fridge right now waiting for Christmas. I do mine on my Weber rather than my pellet grill as I can get a better smoky flavor although takes a little more time messing around keeping my temperature at between 300-325. When you mentioned taking it off at 135 I'm afraid you will have a medium well piece of meat. The most important part of the cooking process is letting the meat warm up (1 to 2 hours prior to cooking) and letting it rest for 30 solid minutes after you take it off tented with aluminum foil. The meat will continue to cook during this process. Believe me you will have medium rare to medium on the ends if you remove the meat at 125 and let it rest for the 30 minutes and the ends will be well done. The worst thing you can do is over cook these beasts because you can't reverse it but if some of your folks like it more done when you take it off which I don't think will be the case you can always nuke it for a minute. Good luck and have a great Christmas.

 

[Bearcarver]

I have done many of these over the years and have a 16 ponder in my fridge right now waiting for Christmas. I do mine on my Weber rather than my pellet grill as I can get a better smoky flavor although takes a little more time messing around keeping my temperature at between 300-325. When you mentioned taking it off at 135 I'm afraid you will have a medium well piece of meat. The most important part of the cooking process is letting the meat warm up (1 to 2 hours prior to cooking) and letting it rest for 30 solid minutes after you take it off tented with aluminum foil. The meat will continue to cook during this process. Believe me you will have medium rare to medium on the ends if you remove the meat at 125 and let it rest for the 30 minutes and the ends will be well done. The worst thing you can do is over cook these beasts because you can't reverse it but if some of your folks like it more done when you take it off which I don't think will be the case you can always nuke it for a minute. Good luck and have a great Christmas.

Actually the reason you have the ends more done and the outer part all around is due to using 300-325° Smoker Temp.
Using 220° will give nice Pink Meat from Bark to Bark all around.
However in this case Randy wants the ends to be more done for those diners in his crowd who like it more done, so using higher temps in his case is a good thing.

Bear

 

[texomakid]

Yes Bear that's correct and my Yoder does run warmer on the flue end so I will monitor temps with 2 internal temp probes inserted on both ends as well as the ThermoPro pen for spot checking various areas. I have a couple in the bunch that want medium to MW so I'll sear their steaks if they wish. Other will want Medium rare. Those ends will be perfect for the MW folks.

 

[demosthenes9]

Tex,

Whip up a pot of au jus. Bring it to a boil, then turn it down to low. Target is about 180 degrees, which is less than boiling or simmering. You can get something like "Better Than Bullion" or some other beef base at most grocery stores. Be sure to add a bit of butter once you get it to the right strength.

Anyways, cook the PR up to how you want it done. For those that like it cooked a bit more, take their slice and throw it into the hot au jus. Each slice will go up at least 1 temp in just a minute or two. You can actually go from MidRare to Well in 5-6 mins or so.

 

[texomakid]

What a day! Pull the meat out @ 6 am & cranked up the Yoder to 220. In the smoker @ 7 am with Hickory pellets & about 2 hours of Pecan pellets in the AMPS tube. I did cut a smaller chunk to try and cook it to a higher temp but it all basically turn out the same. Small chunk to almost 140 and the larger chunk was 137 to 125 when I pulled it. The majority of the group wanted seared so I swapped the Yoder over to sear plates, cranked it up to 480 and it was ON! I know folks within a mile were smelling this deal. Those steaks seared to perfections and that Yoder with sear plates can make the most awesome sear marks and it's probably the best steaks I've ever had. The crowed was impressed! I was splashing a small dose of Jeff's Texas rub on them as I put them on to sear. The flavor was spot on. We had a great day. 15 total and we sent everyone home with plenty of left overs (the best part!) Merry Christmas everyone. Ours was a blast & hope everyone else here has a great holiday.
View attachment 383357 View attachment 383358 View attachment 383359

 

[texomakid]

I double posted, please forgive me and the pigmee's in New Guyana amen.............

 

[dcecil]

Looks amazing, after reading through your post it looks like you definitely figured it out. Great looking cook

 

[Scott Eisenbraun]

They look perfect! How many could you sear at a time?

 

[tallbm]

What a day! Pull the meat out @ 6 am & cranked up the Yoder to 220. In the smoker @ 7 am with Hickory pellets & about 2 hours of Pecan pellets in the AMPS tube. I did cut a smaller chunk to try and cook it to a higher temp but it all basically turn out the same. Small chunk to almost 140 and the larger chunk was 137 to 125 when I pulled it. The majority of the group wanted seared so I swapped the Yoder over to sear plates, cranked it up to 480 and it was ON! I know folks within a mile were smelling this deal. Those steaks seared to perfections and that Yoder with sear plates can make the most awesome sear marks and it's probably the best steaks I've ever had. The crowed was impressed! I was splashing a small dose of Jeff's Texas rub on them as I put them on to sear. The flavor was spot on. We had a great day. 15 total and we sent everyone home with plenty of left overs (the best part!) Merry Christmas everyone. Ours was a blast & hope everyone else here has a great holiday.
View attachment 383357 View attachment 383358 View attachment 383359

Nice!
What was your overall cook time and what temp did you settle on?

 

[meatallica]

Top notch right there!!

 

[phatbac]

I said OMG goood looking dinner!

Happy Smoking,
phatbac (Aaron)

 

[SmokinAl]

Well my PR got 3 hours of cold smoke on Sunday & then vac packed up with some S&P, butter, garlic, fresh rosemary & thyme. Into the fridge for a 2 day rest. It will hit the SV Christmas morning for 10-12 hours, then a quick sear with a searzall!
Al

 

[Bearcarver]

Looks Mighty Fine, Randy!!
You're hooked now!!
Like.

Bear