Smoked Rib-eye Roast

Actually had never done one this way. Just the wife and I for Christmas so only a 4 1/2 lber. Rubbed with a butter/minced garlic, then some Montreal seasonings. Used Oak/Cherry and took it to 118º IT. Followed up with a reverse sear on a hot grill to 128º IT. Fantastic.
[SIGPIC][/SIGPIC]

Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield

Replies

  • Soda PopinskiSoda Popinski GrovelandPosts: 8,838 Admiral
    that looks dynamite! Some aus Jus on the side and some horseradish and you're in bidness!!
    People use statistics the way a drunk uses a street light, for support rather than illumination.
  • lakemanlakeman Posts: 714 Officer
    With the price of prime rib, never tried it on grill, you have given me courage to risk it LOL Looks great.
    Flash is that charcoal or gas grill or both. Charcoal for smoking and gas for the reverse sear>?
  • FlashFlash Posts: 11,043 AG
    lakeman wrote: »
    With the price of prime rib, never tried it on grill, you have given me courage to risk it LOL Looks great.
    Flash is that charcoal or gas grill or both. Charcoal for smoking and gas for the reverse sear>?

    $5.99 a lb. Just the wife and I so only 4 1/2 lber. Was smoked on a propane smoker with some use of charcoal. I have a can that holds my wood chunks and I add some briquettes to it. Gas Grill for the sear.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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