Youtor
Whole Smoked Ribeye Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=iMvVSoFI-lU
Smoked Ribeye Roast – How to smoke Prime Rib • • #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 • Directions: • 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. • Connect With Malcom Reed: • http://howtobbqright.com/ • FB - / howtobbqright • T - / howtobbqright • IG - / howtobbqright • • Malcom's Podcast - http://howtobbqright.com/howtobbqrigh... • • For Malcom's BBQ Supplies visit - https://h2qshop.com/
#############################
