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Boneless ribeye roast

Paolo
Paolo Posts: 231
in EggHead Forum
This was tagged as "roast beef". I think it qualifies as boneless ribeye roast.

Coated generously with Badia Brisket Rub for a long 48 ours rest.

Smoked for 3 hours at 200 F indirect until core temp reached 120 F. 

Just a few seconds in caveman style than rest until 135 F internal.
Ready to serve.

Served with sweet peppers, chard and baby potatoes.

Homemade bread and Valpollicella Ripasso to complete the meal.

Have a great Sunday everyone!
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Comments

  • johnmitchell
    johnmitchell Posts: 7,409
    Great post. I would include a huge dollop of horseradish with my serving. Delicious looking meal😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • GrateEggspectations
    GrateEggspectations Posts: 11,988
    Looking fantastic, bother @Paolo!
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  • fishlessman
    fishlessman Posts: 34,806
    In new England that's a Delmonico roast
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lousubcap
    lousubcap Posts: 37,329
    That's a great cook (caveman finish is a big plus for the crust) and you nailed the whole package.  I would crush that banquet!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Paolo
    Paolo Posts: 231
    Thanks for the comments! 
    “Delmonico roast”, I love learning new words and expressions
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  • Stormbringer
    Stormbringer Posts: 2,490
    Mouth wateringly good. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • fishlessman
    fishlessman Posts: 34,806
    Paolo said:
    Thanks for the comments! 
    “Delmonico roast”, I love learning new words and expressions
    just be careful as in some places its a chuckeye
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • PoppasGrill
    PoppasGrill Posts: 375
    Looks amazing!!
    why did you decide to go 200* for this?
    I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.
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  • Paolo
    Paolo Posts: 231
    PoppasGrill said:
    Looks amazing!!
    why did you decide to go 200* for this?
    I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.
    The idea was to smoke for as long as possible to add flavor. I’m not sure if this is the best approach, as it was the first time I was cooking this specific cut.
    What I can tell you is that this turned out really delicious. Even the leftovers, microwaved in thin slices were outstanding.
    I will look after this chuckeye cut to repeat the experiment as soon as possible
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  • fishlessman
    fishlessman Posts: 34,806
    Paolo said:
    PoppasGrill said:
    Looks amazing!!
    why did you decide to go 200* for this?
    I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.
    The idea was to smoke for as long as possible to add flavor. I’m not sure if this is the best approach, as it was the first time I was cooking this specific cut.
    What I can tell you is that this turned out really delicious. Even the leftovers, microwaved in thin slices were outstanding.
    I will look after this chuckeye cut to repeat the experiment as soon as possible

    if you go with the chuck roast, 131 f for 24 to 30 hours in a sousvide then sear is food magic. 
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Paolo
    Paolo Posts: 231
    edited December 2025
    fishlessman said:
    Paolo said:
    PoppasGrill said:
    Looks amazing!!
    why did you decide to go 200* for this?
    I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.
    The idea was to smoke for as long as possible to add flavor. I’m not sure if this is the best approach, as it was the first time I was cooking this specific cut.
    What I can tell you is that this turned out really delicious. Even the leftovers, microwaved in thin slices were outstanding.
    I will look after this chuckeye cut to repeat the experiment as soon as possible

    if you go with the chuck roast, 131 f for 24 to 30 hours in a sousvide then sear is food magic. 
    I've read about reverse sear at very low temps. Can I do the same on the Egg, maybe 150 F or so? Is there a minimum safe temperature for smoking meat?
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  • Foghorn
    Foghorn Posts: 10,250
    I'm in the "nothing good has ever happened when I sear my ribeye roast" camp.  The resulting crust isn't significantly better.  The fire hazard from searing a fatty cut is substantial, and when it does catch fire, the resulting taste from burning fat at high temps isn't an enhancement.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Paolo
    Paolo Posts: 231
    Foghorn said:
    I'm in the "nothing good has ever happened when I sear my ribeye roast" camp.  The resulting crust isn't significantly better.  The fire hazard from searing a fatty cut is substantial, and when it does catch fire, the resulting taste from burning fat at high temps isn't an enhancement.
    I must say that this was absolutely my impression when doing this. Being a roast to be served in slices the final sear seemed to add only some charred fat and nothing more.
    Thanks for pointing this out
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  • MasterC
    MasterC Posts: 1,675
    fishlessman said:
    Paolo said:
    PoppasGrill said:
    Looks amazing!!
    why did you decide to go 200* for this?
    I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.
    The idea was to smoke for as long as possible to add flavor. I’m not sure if this is the best approach, as it was the first time I was cooking this specific cut.
    What I can tell you is that this turned out really delicious. Even the leftovers, microwaved in thin slices were outstanding.
    I will look after this chuckeye cut to repeat the experiment as soon as possible

    if you go with the chuck roast, 131 f for 24 to 30 hours in a sousvide then sear is food magic. 
    I agree, sous vide is a great way to go.
    Fort Wayne Indiana 
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  • lousubcap
    lousubcap Posts: 37,329
    Just beautiful right there^^^^.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Paolo
    Paolo Posts: 231
    Wow! Now I'm tempted to add this accessory to the collection..
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  • GrateEggspectations
    GrateEggspectations Posts: 11,988
    Paolo said:
    Wow! Now I'm tempted to add this accessory to the collection..
    It works great for specific applications. To maximize usefulness, get a vacuum sealer as well if you don’t already have one. 
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  • Botch
    Botch Posts: 17,521
    Paolo said:
    Wow! Now I'm tempted to add this accessory to the collection..
    Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.  

    "The sooner you fall behind, the more time you'll have to catch up."  - SW

    Ogden, UT, USA


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  • Paolo
    Paolo Posts: 231
    Botch said:
    Paolo said:
    Wow! Now I'm tempted to add this accessory to the collection..
    Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.  
    Right. Anyone has an answer to my previous question regarding smoking at very low temps, let's say 150 F or so? Any experience on this, does it make sense?
    @GrateEggspectations one day I should make a list of all the cooking hardware that’s followed my introduction to Eggland last year. The pace is unsustainable
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  • GrateEggspectations
    GrateEggspectations Posts: 11,988
    Paolo said:
    Botch said:
    Paolo said:
    Wow! Now I'm tempted to add this accessory to the collection..
    Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.  
    Right. Anyone has an answer to my previous question regarding smoking at very low temps, let's say 150 F or so? Any experience on this, does it make sense?
    @GrateEggspectations one day I should make a list of all the cooking hardware that’s followed my introduction to Eggland last year. The pace is unsustainable
    @yukonron calls participation on this forum “wallet genocide” for good reason. But for counterpoint, you sure go to the restaurant a lot less when you can make great eats at home!
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  • YukonRon
    YukonRon Posts: 17,319
    GrateEggspectations said:
    Paolo said:
    Botch said:
    Paolo said:
    Wow! Now I'm tempted to add this accessory to the collection..
    Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.  
    Right. Anyone has an answer to my previous question regarding smoking at very low temps, let's say 150 F or so? Any experience on this, does it make sense?
    @GrateEggspectations one day I should make a list of all the cooking hardware that’s followed my introduction to Eggland last year. The pace is unsustainable
    @yukonron calls participation on this forum “wallet genocide” for good reason. But for counterpoint, you sure go to the restaurant a lot less when you can make great eats at home!
    Don’t ask how much I have to spend on my wife to justify how much I spend on the love of the big green egg. It never ends. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • dbCooper
    dbCooper Posts: 2,732
    edited February 15
    Paolo said:
     Right. Anyone has an answer to my previous question regarding smoking at very low temps, let's say 150 F or so? Any experience on this, does it make sense?
    @GrateEggspectations one day I should make a list of all the cooking hardware that’s followed my introduction to Eggland last year. The pace is unsustainable
    @Paolo - In my experience your 200 F cooking temp is right on the edge for what the Egg can hold stably.  I never attempt anything below 225 in my Large.  

    *edit to add, your cook looks fabulous.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Paolo
    Paolo Posts: 231
    Thanks @dbCooper for replying my question. That's what I was assuming. I just cooked a turkey breast at 225 and it allowed for a good four hours of smoke. Enough for a rich smoke flavour.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,988
    @Paolo

    When attempting very low temps, I often use a pan of water as a heat soak. The lowest temp I’ve held reliably is about 200F. 
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