smoke, roast, or ?

[Steve Hilmer]

I just bought a 6 lb ribeye roast, on sale at vons for 3.77 a lb (bone in). Any suggestions? I would normally roast, think it will smoke well? I like mine medium rare to medium normally.

 

[Tony Serra]

Steve


I would smoke it. I would go light on the smoke wood. I would rub it with olive oil,salt,and ground pepper. Make sure you rub the ends of the bones, this brings some of the flavor out of the bones. Smoke til about 125* internal temperature. Remove from smoker and let it rest for about 20 minutes before slicing. This will let the juices calm down and the carry over temperature will rise 5*-10* more. I like to cut it with an electric knife. I turn the roast sideways and separate the bones from the eye. Now you can slice it as a boneless roast. Wrap the bones up and send them to me. I love em.

 

[Paul G.]

Steve

Better to do that cut at a high temp, i.e, empty foil lined pan. You'll still be using your wood and getting that smoke flavor. Sounds like a great piece of meat.

Paul

 

[Jeff Edvik]

That's a great price for a ribeye roast.
I cooked one in the WSM 2 weeks ago using Chris' Rib Roast - Montreal Steak Seasoning method.
http://www.virtualweberbullet.com/ribroast2.html
It turned out great.

 

[jeff lowe]

I will be right over to show you how to do it!