1st Time Ribeye Roast, Any Tips?

bigguy136 · December 2018

I picked up a 14.5 lb boneless ribeye roast. I've never smoked one so I did some reading on the forum. For now, my plan will be salt, pepper garlic dry rub just prior and 250 degrees indirect with oak smoke. Go to 120 IT, pull, get pit to 500 and go another 10 minutes. Let it rest for half hour plus.

This will be my first so I want to keep it simple but good.

lousubcap · December 2018

Since you asked-I would not worry about the sear and at that temp you will get some solid carry-over cooking. Don't know when you plan to cook but give it a couple of days uncovered on a cooling rack in the fridge and dry brine.

Check out the search function here as this time of year there are many beef roast threads. FWIW-

Here's quite a good read:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

bigguy136 · December 2018

lousubcap said:

Don't know when you plan to cook but give it a couple of days uncovered on a cooling rack in the fridge and dry brine.

I typically dry rub just prior because the salt is a dehydrator. Do you find a lot of liquid is pulled if you have a dry rub on a day prior?

lousubcap · December 2018

Please check out the article above-dry brining draws the salt into the meat. Here's a brief from the google machine:

"this is a great way to get meat seasoned beyond the surface. Salt also alters the proteins and improves their ability to hold water so it results in a juicier piece of meat. It works on most meats." FWIW-

AB1234 · December 2018

Trim the meat from the ends of the ribs and use for gravy. Cut the fat cap and silver skin off of the top. Cut the ribs off and tie them on with butchers twine. Pull the string tight to try and make the roast as round as possible for even cooking. I cook at 250 degrees until an internal temp of 126-128 degrees (I don’t bother with searing the meat). Let rest until 130 degrees for rare and cut. I don’t add any wood chips or chunks.

Matt86m · December 2018

I did 2 for christmas. Pulled both at 120 and they went up to 137.

Was cooking indirect at 300-325

Didnt sear. Also had it in the fridge trimmed, uncovered for 2-3 days. Put my rub on the morning of and took it out of the fridge 2-3 hours before cooking.

1st Time Ribeye Roast, Any Tips?

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