Smoking Ribeys this weekend

Discussion in 'Beef' started by jake628, May 26, 2011.

  1. jake628

    jake628 Fire Starter

    I recently read a post on another site where they took some ribeye steaks and used a Traeger smoker to cook them.  With just some light seasoning on both sides they smoked (cooked) them for 15-20 mins @ 450* to an internal temp of 150*.

    I have read a number of threads in this forum where members have smoked the steaks for about an hour or longer to an internal temp of 135* and then throw them on a grill for just a few minutes.

    My main concern is how much smoke flavor would the steaks get in only 15-20 mins?  Plus I feel they should come off the smoker at 135* so you don't over cook them on the grill.

    Would appreciate you comments and suggestions on this faster cooking/smoking method.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I agree---15 to 20 minutes won't put much smoke on them.

    I would recommend smoking at 100˚ to 120˚ smoker temp, until the steak is about 120˚ internal (maybe 1 1/2 hours).

    Then finish on a hot grill very quickly.

    Bear
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have cold smoked mine for around 1 to 1.5 hours  and  then grilled them as normal  and  I  loved them. Depending on how much smoke you want you can go  longer or shorter. I have  also smoked mine like Bear said  which was in my gasser on as low  of heat as I could  get until it reached around 120 degrees and then I pulled them  out and seared them on the grill.
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Reverse sear rib-eyes are gods gift to smokers. Once you have had one, you want one cooked any other way!
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    All the methods mentioned will work,But the reverse sear is darn good!

    [​IMG]  and don't forget the Q-view
     
  6. jake628

    jake628 Fire Starter

    Thanks all for the input.  I can't get my smoker below 180-200.  So think I will just set it at the lowest temp and smoke to an internal temp of 120* then grill to finish.  The steaks are over a pound and pretty thick.  Will plan on smoking for an hour if needed.  

    While I liked the faster cooking method I just couldn't see how much smoke flavor the steaks would get in just minutes.  
     
  7. flash

    flash Smoking Guru OTBS Member

    I am not sure why they would have used 450º as that would have you pulling them from the smoker before it worked it's magic. The only thing you can do is lower the smoking temp. Maybe 210 to 220º and this will allow you much more time in the smoke. No way could I get 100 to 120 in my gasser. Of course in Florida, with the sun hitting the smoker, it can be close to those temps without even lighting it up. [​IMG]   I guess I could just slap it on the top of the smoker and blow smoke on it. [​IMG]

    Beef
    Rare  125° - 130°
    Medium-rare  135° - 140°
    Medium  145° - 150°
    Medium-well  155° - 160°
    Well done  165° and above

     I too would opt for a 130 to 135 internal temp, then on to the grill, then let them rest for a bit.  I may try a few Ribeyes this weekend myself.
       




     
     
    Last edited: May 26, 2011
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the Q-view!
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    For the future, you could think about getting an AMNS. Then you could smoke it very low, for a couple hours. Then onto the grill to finish.

    AWESOME !

    Bear
     
  10. jake628

    jake628 Fire Starter

    You suggestion sounds very interesting.  I assume you mean to sear the steaks before smoking.  Wouldn't that inhibit the steaks from taking in the smoke?  Searing helps seal in the juices so wouldn't it keep the smoke flavor out also?  Please explain how you would go about doing your method.  Thanks.
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    X2
     
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Most sear meat and then cook at much lower temperatures, thus the reverse sear is to make searing the steak your final method. So smoke first, low and slow and then give them a 2 to 3 minute a side sear over red hot charcoals. After searing it is best to let the meat rest 4 to 5 minutes before eating, you will have a juicier steak letting the meat rest after the sear. Nothing like a hickory smoked thick cut medium rare buffalo rib-eye!
     
  13. jake628

    jake628 Fire Starter

    Well my first attempt at smoking rib-eyes was a success.  It took about an hour for them to reach 120*.  I then put them on a hot grill for 4 minutes total.  They came out moist, tender and super flavorful.  Our guests were very impressed with the steaks as was I.  Sorry folks I forgot to take pix.  But I will be smoking steaks again real soon and just may keep them on the smoker until they reach the eating temp.  I appreciate all the info that has been shared with me.  It helped a lot.  Keep smoking.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great!!!!

    Warning: Don't forget the Qview next time, or your picture could end up in the Post Office!!!   [​IMG]

    Bear
     
  15. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    Great news to hear!

    Pay it forward...
     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Glad they turned out good for ya - make sure you get that qview up next time. If not you could end up with one of these

    [​IMG]
     

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