Pork Ribeye Roast


 
Rusty Breaux

Rusty Breaux

TVWBB Fan
Anyone ever smoked a 1.75lb pork ribeye roast? Well ill let you know how it comes out. Shes in the smoker getting a tan @ 255 degrees. Sitting at an internal temp of 167 at the moment.. bout to wrap that bad boy.

Making it up as i go. Was thinking of smoking it till med Rare and slicing it, but decided to go for the pulled pork style.

Ps.. bought it on a wimm when picking up chicken wings (also on the smoker).

rb
 
Loin is not the best for p.p. Best to go with butt. Having said that, take it to medium (just so there's a little bit of pink in the middle). Very little danger of trichinosis these days but medium pork is better than med-rare--save that for beef.

You'll have a tough time shredding it as there is virtually no connective fat in there so there is none to break down to create those nice "shredable" pieces. Again, butt is better ;)
 
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Yep what Len said. Take it to 145ish and let it rest and carryover.
I overcooked one by accident in the crock to the point of fall-apart tender and it was alright smothered in gravy over rice.

Tim
 
You guys are wise beyond your years, and i am learning by the seat of my pants. I had a feeling that i should have went to a medium and sliced, but I just let it roll.

Got it to 195 IT and unwrapped. I slid a thermometer into it to check another spot, and there was NO slide of that probe. SOOOOO still in denial, i left it on the smoker for a bit mroe till i hit 207 then pulled and let it sit for about an hour.

It was fairly comical when i grabbed the meat and PRESSED and PULLED (with the HOPES that my fingers would slide into it and it would fall apart like a fabulous pork roast). FALSE... there was NO shred nor pull apart. instead i sliced it into brisket flat style slices, threw together a quick sauce and a buddy and i kinda enjoyed it. DEFINITELY overcooked and a little dry, but overall it wasnt HORRIBLE. Actually had the pull and texture of a nicely cooked brisket. May make a good sandwhich today.

It was a quick $4 less with a small piece of meat. On the bright side, the seasoning was pretty good and the cook went pretty well.. :)

We live and we learn. :)

rb
 
Face it Rusty, it all ends up in the same place eventually!
The best make for great memories the failures, we learn from, exactly. There will always be another piece to smoke, grill, roast or fry. Don't worry about it. Now you know what "Not to do".
I may try a recipe from the "Hotsmokebbq" site, his idea of marking the grill makes life a little easier but, I have not done any of the recipes there yet.
 
My preferred method for loin is: sliced like steak (1/2" thick), seasoned like steak and grilled like steak. Hmmm, it tastes like steak :) . Or it can be butterflied (cut 1" thick then cut that 90% of the way then spread the halves open). Great for putting stuffing in.
 
I like pork to taste like pork, beef should taste like beef, and so on. I have never in my life made any pork taste like steak.
Not even sure how (or why) to do that. I cook a lot of loins, lay them open and stuff them jellyroll style with herbs and garlic, brine and smoke, slice into chops and treat like chops.
My brother in law will slice them into thick chops (2") and drop them in a crockpot with a bottle of root beer and chopped onion, it makes a pretty good pulled pork after the whole day cracking away.
I have got to stop looking around here before I have lunch!
 
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