Rib Eye Roast

chasw14

Having been asked to egg a 4 bone, 11 lbs rib eye roast for Thanksgiving, I'm turning to the forum for help.  I have never done one on the egg and don't know the best way to smoke it.  Does anyone have a recipe or experience doing a rib eye roast on the egg?

buzd504

Yum.  Rib roasts are pretty easy.  I like a reverse sear, but a regular "forward" sear (trex) is probably easier to hit target temp.  Even low and slow or medium heat up to target temp (I'd pull between 115 and 12) will work with no sear (the extended heat will still give you a pretty good crust).

Personally, I don't think steak-cuts benefit from a ton of smoke, so I would only use a chunk or two of wood, if any.

Darby_Crenshaw

I'd cut it in half, dry it a week in the fridge, and go slow. 250 max

halving it will give you four end cuts (thanks fishlessman for the idea). 

Drying it means you will have a deep mahogany brown crust witjout any need for searing, which can overcook the outer thickness (as well as sometimes blacken/burn the fat).

i'll leave the final internal temp to you, but another good bonus from cutting it in half is there is some medium rare, medium, and medium well (toward the ends) for everyone. 

MelSharples

It's really fast and easy.  I like to reverse sear indirect at 350 until the IT hits 110 then rest it while you remove the P/S and let the egg get hot. Sear for 30 seconds on each side (careful not to char the crust too much), slice and enjoy. I would trim off the bones and re-tie them to the roast to get the benefit of cooking with the bone on but making it easier to slice. You could also do an au jus in a drip pan under the roast, rough cut some onions, garlic, celery, and carrots and pour in some beef stock and red wine. Once the roast comes off to rest you can strain the liquid and simmer/reduce it while you're searing.

fishlessman

i have to look at the roast before deciding how to cook it. if its prime it sometimes has a ton of fat and thats a low and slow cut for me. a less fatty choice cut i may sear around 500 max for color then drop temps to 300 to finish up trex style. dont let to much fat drip on the coals with the fatty low and slow, and dont sear too hot with the trex style, it makes the roast sooty. lots of salt, salt it, salt it again, salt it again towards the end of the cook. like was mentioned, i like end cuts, thats where the flavor is