#wholesmokedribeye #smokedprimerib #howtobbqright
Whole Smoked Ribeye Roast
WHAT MALCOM USED IN THIS RECIPE:
– Whole Ribeye from https://www.certifiedangusbeef.com/buy/
– Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
– Thermoworks SmokeX4 https://bit.ly/H2QSmokeX
– Red Handled Brisket Slicer Knife http://bit.ly/H2QKnife12inch
A whole smoked ribeye is one of the finer things in life. You can’t beat good beef – seasoned with a heavy dose of corse salt and black pepper and brought up slow in wood smoke until it’s just a tad over rare. That makes my mouth water just writing it!
For this cook I bought a whole Certified Angus Beef brand ribeye roast from a local grocer. It was a bone-in ribeye but I didn’t let that stop me. First I trimmed the ribs off the roast saving them for a smoked au jus. Then I removed the tail fat and took all the sinew off the top exposing the meat below.
At this point it was ready for the salt and pepper crust. I drizzled a little olive oil over the top to help the seasoning stick and hit the whole thing on all sides with my TX Brisket Rub http://bit.ly/TXBrisket It’s a combination of corse salt and corse ground black pepper.
The next main star of the show is the smoke and for this cook I fired up my Outlaw pit. Josie was more than willing to cook this ribeye! I start with a bed of Royal Oak charcoal briquettes to create a good coal bed and then start adding seasoned splits of Post Oak wood. Once the pit comes up to 275°F the whole ribeye goes on the cooking grate.
This cook takes about 2.5 hours but anytime I’m cooking a costly piece of meat like ribeye I use a wired probe thermometer to monitor the internal temp. In fact for this cook I used 2 probes. One in the back half and one in the front half this way I knew that I wouldn’t overcook it. For this I broke out my Thermoworks Smoke X4 https://bit.ly/ThermoSmoke If you don’t have a multi-probe thermometer system I highly recommend it.
I set the alarm for 125°F and kept adding splits of post oak about every 30 minutes to maintain cooking temperature. Once the alarm sounded on the SmokeX4, I pulled the ribeye off the pit and tented it with foil. It needs to rest for 20-30 minutes before slicing. To serve I cut it into big 1” thick slices and served it with a smoked au jus I made using the rib bones. I shot a quick video on that so hit the link to check it out.
This whole smoked ribeye was absolutely delicious. The salt and pepper created a stunning crust on the outside and the post oak smoke gave the meat a smoked taste without overpowering it. I had every element I wanted in good beef – Salt, Smoke, and Beefy goodness!
Whole Smoked Ribeye Ingredients:
– 1 Whole Ribeye Roast 16-18lbs
– 1/4 cup Killer Hogs TX Rub http://bit.ly/TXBrisket
– 2-3 Tablespoons Olive Oil
1. Prepare smoker for indirect cooking at 275°F using post oak wood for smoke flavor.
2. Remove whole ribeye roast from packaging and trim. (Remove excess fat and sinew)
3. Drizzle the outside of the whole ribeye with olive oil on all sides.
4. Season with TX Rub and place on the pit.
5. Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125°F about 2.5 hours total cook time.
6. Rest the whole ribeye for 20-30 minutes before slicing into desired thickness.
Malcom’s Podcast – http://howtobbqright.com/howtobbqright-podcast/
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For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!