Rib eye roast

[Matt Faery]

Since I've done well smoking Briskets and ribs so far, it's been requested by my fellow sunday football gang to smoke a ribeye roast.

My better half has a 6 pounder in the freezer. It doesn't appear to have any bones in it, just a big ball of beef with a nice fat cap. I've read a lot about shoulders and butts but can't seem to find anyone smoking these puppies. Any suggestions for smoking these and a good rub would be appreciated. Thanks all and have a great weekend.

-Matt

 

[Shawn W]

Under the TVWB cooking pages, in Beef section, there are a few prime rib or rib roast recipes and instructions you could use as a starting point.

 

[Larry Wolfe]

Matt,
Sounds like you have a "boneless rib roast". Here is a link that might help Prime Rib Good luck and welcome aboard!

 

[Matt J]

Hey matt......I agree with Larry.....check out the posts and it's probably boneless.

You might wanna check out Chris's "the TVWBB's moderator" rules regarding the your user name and profile. I made the same mistake initially too....but it's all good. Were all pretty friendly in here. WELL till you start arguing about FAT cap up or down on the brisket or whether Butts are better than CRs LOL. BUTTS BUTTS BUTTS

 

[Rob O]

Right. Like anyone might actually prefer a butt to a CR

 

[Nick P.]

Sounds like fighting words...watch out

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by ROB O:
Right. Like anyone might actually prefer a butt to a CR

<HR></BLOCKQUOTE>

I second that.

 

[Matt Faery]

Thanks for the reply gents. I guess I'll go at it like it's of the boneless variety. Also thanks for the heads up on the profile, it has been adjusted accordingly. Ahhh, another great weekend of firing up the wood and coals.

 

[Greg Rempe]

I love the smell of slow cooking pork in the morning!

 

[Bryan S]

Greg, Did you ever try a Chuck Roll yet?

 

[Greg Rempe]

Next weekend Bryan...I'll delete my previous post!!

 

[TOM BAUER]

Matt---
I also have a 14# choice IBP boneless rib hunk of meat in my refrigerator but I am going to put a little freeze on it and then cut it into 2" steaks and Foodsaver what we don't have for Sunday barbeque. Better check with the wife first, maybe she had other plans for that roast!!!

 

[Matt Faery]

Tom,

The fun that I'm going to have with that roast is well worth the earfull I'll get for smoking it.

 

[Keith H.]

Matt:

Well has it taken place yet? Search posts...Shawn W did a Butter Smoked Ribeye that was outrageous. I followed his lead and was greatly rewarded...SEASON, SEAR, SMOKE (to 145° internal), rest and enjoy.

 

[Matt Faery]

I smoked the roast today and treated it like a 3 bone rib roast. I have to say that it was delicious and earned much praise. My wife couldn't get enough!

The only thing I did to it was covered it in Worcester sauce then spread on the montreal steak seasoning, pretty much what I found on the front cooking page. It only took me about 20min/lb and the average temp. was about 330. Luckily I had some apple wood laying around and that ended up being the perfect smoke for this particular roast. I did put a touch of horseradish on it at my plate since I like a little zing. Oh, I did put the unsmoked butt end of my Partagas in the flame, I think that was the special touch. Thank you all for your suggestions.