new here from ms. rib eye

Discussion in 'Beef' started by mudduck, Jan 10, 2010.

  1. mudduck

    mudduck Smoking Fanatic

    hello everone
    i need some ideals to smoke a hold rib eye for sandwiches
    temps and all that good stuff[​IMG]
    thangs
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

  3. john3198

    john3198 Smoking Fanatic

    Do you mean a whole rib eye roast - like a prime rib or just a rib eye steak?
     
  4. mudduck

    mudduck Smoking Fanatic

    yes a whole rib eye
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - good luck with the roast - be sure to post some qview
     
  6. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    Well I was going to throw my two cents in on smoking a whole ribeye roast, but after reading thru forloveofsmoke's tale of his birthday Ribeye, well...there just really is not much more can be said. YOU MUST READ his link above...in fact this should be required reading for everyone!!! read every single word and study every juicy pic...
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Welcome To SMF...

    Don't forget to stop by Roll Call and Introduce yourself to us and tell us a little about your equipment and experience.

    That will give everyone a chance to properly welcome you...
     
  8. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    I have prime rib from the smoker most Christmas'. I generally cook half and make the other half into steaks. I use Treager Prime Rib Rub on mine. It always comes out great. Wish I had pics to post. I also wrap 1/2 cup rib rub in cheese cloth and soak it in 2 cups cold water for 1/2 hr. I inject this into the prime rib. Tastes great. BTW, the injection idea came from the Treager Cook book. I'm not that smart yet. [​IMG]
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have never smoked a whole rib eye roast before but I have smoked a bone in rib raost (4 bones) and it turned out fabulous. One of the most tasteyest and juiceyest steaks that I have put into my mouth. I just smoked it at 230-250 and took it to about 125-130 and let it rest for about 30-45 minutes or till I was about to chew my arm off.
     

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