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I've never cooked a ribeye roast before, but I'm going to try it. Will this work?
Posted on 12/20/24 at 12:13 pm
Posted on 12/20/24 at 12:13 pm
I got a great buy on a 6 lbs. boneless ribeye roast.
This is my plan: fire up my charcoal grill with Royal Oak Charcoal and a lot of mesquite chips, for as much smoke as possible. Poke some holes all the way around the outside of the roast and apply a dry rub.
Sear the roast a bit on the outside all the way around and on each end.
Then put it in an oven roasting bag and cook it for 4 hours at 300 degrees in the oven.
I've cooked chuck roasts in a similar way a few times and they turned out pretty well, but this is a little different and a more expensive chunk of beef.
Sound like an OK plan?
This is my plan: fire up my charcoal grill with Royal Oak Charcoal and a lot of mesquite chips, for as much smoke as possible. Poke some holes all the way around the outside of the roast and apply a dry rub.
Sear the roast a bit on the outside all the way around and on each end.
Then put it in an oven roasting bag and cook it for 4 hours at 300 degrees in the oven.
I've cooked chuck roasts in a similar way a few times and they turned out pretty well, but this is a little different and a more expensive chunk of beef.
Sound like an OK plan?
7
Posted on 12/20/24 at 12:17 pm to auggie
Just reverse sear brother. Simple rub. 225-250 degree fire with some smoke to an internal temp of 120. Bring it inside and roast it really hot in the oven with convection to set the crust. Rest and slice
Posted on 12/20/24 at 12:23 pm to puffulufogous
I only have a cheap kettle grill. Not sure about how I could do the reverse searing correctly.
Posted on 12/20/24 at 12:32 pm to auggie
quote:
I only have a cheap kettle grill. Not sure about how I could do the reverse searing correctly.
The snake method is what you are looking for here. Cook it low and slow, then when you are ready to sear, light a chimney full of coals on the side and toss them in when ready.
Posted on 12/20/24 at 12:45 pm to Btrtigerfan
Yes, snake method is great for smoking in a kettle grill. I use a snake of 2x2 briquettes, and top with soaked wood chunks. Not like dripping wet, but I dunk them in a bucket of water for a few seconds so they don't flare up immediately and instead burn slower and give off more smoke.
Posted on 12/20/24 at 12:47 pm to auggie
Put all the coals on one side and do a 2 zone indirect method. Pull the roast at 120° and open your vents all the way and sear directly over the coals.
Posted on 12/20/24 at 1:30 pm to auggie
Better off slicing into some nice sized steaks
Posted on 12/20/24 at 1:48 pm to auggie
Dry brining is always a good option with a large piece of meat. Apply your rub and let sit overnight in the fridge. Then reverse sear. Start in oven or offset at lower temp on grill. Pull at 110 (might be wrong about this temp, but you want to pull early because you still have to sear it and will have carry over cooking).
Posted on 12/20/24 at 1:59 pm to auggie
Cook to a set internal temperature not a smart time and cooking temperature.
I take my ribeye roasts a bit higher than normal to help tender the fat better.
I would consider roasting it whole low and slow, then letting it rest, cut into steaks and sear. Best of all worlds.
I take my ribeye roasts a bit higher than normal to help tender the fat better.
I would consider roasting it whole low and slow, then letting it rest, cut into steaks and sear. Best of all worlds.
Posted on 12/20/24 at 2:12 pm to auggie
quote:
I only have a cheap kettle grill. Not sure about how I could do the reverse searing correctly.
You are already planning on cooking it in the oven so it doesn't matter. Lower your over temp to 250 though from 300. Once it's just shy of the temp you want take it out and set it on the counter. Get your grill as hot as you can get it, and then sear it.
If you sear first it can easily look like this (overcooked on the outside and OK in the middle):
Posted on 12/20/24 at 7:23 pm to auggie
Prime rib roasts are the easiest thing in the world to do.
Prepping An Entire Prime Rib
Preparing The Prime Rib Roast
Smoking The Prime Rib Roast
If you cannot safely control the heat on a grill, this can just as easily be done roasting in an oven at 225 for the low and slow portion of the cook and it will still be amazing.
Prepping An Entire Prime Rib
Preparing The Prime Rib Roast
Smoking The Prime Rib Roast
If you cannot safely control the heat on a grill, this can just as easily be done roasting in an oven at 225 for the low and slow portion of the cook and it will still be amazing.
Posted on 12/20/24 at 9:58 pm to auggie
4 hrs it will be a brick!
Smoke it whole for 30 min on 220
Slice into 2” steaks. Sear the hell out of the outside of them, open hot fire plenty of butter to baste with.
Let rest and slice portions off each steak.
Smoke it whole for 30 min on 220
Slice into 2” steaks. Sear the hell out of the outside of them, open hot fire plenty of butter to baste with.
Let rest and slice portions off each steak.
Posted on 12/20/24 at 10:37 pm to auggie
Set oven to 550 F. Cook 5 min per pound. Turn oven off and let it sit in oven 2 hours. Do not open oven door until 2 hours is up.
Comes out perfect everytime!
Comes out perfect everytime!
Posted on 12/21/24 at 6:56 am to TU Rob
quote:
I dunk them in a bucket of water for a few seconds so they don't flare up immediately and instead burn slower and give off more smoke.
That doesn't work like you think it does. There is no need for a water smoke.
Posted on 12/21/24 at 11:12 am to TU Rob
quote:
and top with soaked wood chunks. Not like dripping wet, but I dunk them in a bucket of water for a few seconds so they don't flare up immediately and instead burn slower and give off more smoke.
Soaking wood or charcoal in water is not what you want for smoked meats. You want as clean a fire as possible. The white ashy smoke that water soaked wood gives off gives bitter taste to the meat. You want a thin blue haze you can barely see.
Posted on 12/21/24 at 8:54 pm to lsufan1971
quote:
You want a thin blue haze you can barely see.
This. Same as you get on pellet smokers.
Posted on 12/21/24 at 8:58 pm to Dav
quote:
Better off slicing into some nice sized steaks
It’s amazing how people downvote facts. Rib roasts are stupid. Make steaks. If rib roasts were soooo good people would be cooking them year round.
This post was edited on 12/21/24 at 8:59 pm
Posted on 12/22/24 at 7:20 am to tilco
quote:
It’s amazing how people downvote facts.
It’s amazing how people have differing opinions.
Posted on 12/22/24 at 3:38 pm to armytiger96
quote:
Set oven to 550 F. Cook 5 min per pound. Turn oven off and let it sit in oven 2 hours. Do not open oven door until 2 hours is up.
Comes out perfect everytime!
Trying this right now. Do you cover it at all?
Posted on 12/22/24 at 4:39 pm to Zephyrius
No the 5 min per pound will sear it. Once you turn oven off it slow cooks the rest of the way.
Do not open oven until two hours after turning oven off.
Do not open oven until two hours after turning oven off.
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