Smoking a boneless Ribeye (13 lb.)

[Son of a Son]

Ok, so I am smoking a rib roast I got at Sam's. I am trying to decide if I should stop around 145 like I do when roasting prime rib, or if I should go a little higher because I am smoking it.

Suggestions?

 

[DallasCowpoke]

The internal temp of the meat, is the internal temp of the meat.

How it gets to that point is inconsequential.

 

[hornian]

You take your prime rib to 145? Good god man. I pull mine at 125, cover it in foil, and pray it doesn't get above 135 from carryover heat while it's resting.

 

[Son of a Son]

Well, technically it's "Choice Rib"

Honestly though, this thing was HUGE and I intentionally left one side closer to the smoke (the side with the thermometer). The other was quite red the way I like it.

 

[DallasCowpoke]

We bought a 5-rib one of those from CM at xmas. I coated it with a herb/spice rub and did it on the rotisserie. It was a yum!

 

[scottsins]

Holy crap, 145 is way too high.

 

[NickDanger]

After you put your spices on the outside, you might want to consider a nuclear blast for about 20 minutes in the oven. Otherwise, if you have a cast iron griddle, I'd sear the crust on the outside and then cook it very low on the smoker. I usally take a big hunk of flesh like that off right before it hits 132-5. I only let it rest in foil for about 15 minutes before I let it cool uncovered.

 

[Son of a Son]

Actually Nick, I put the roast in the chamber right next to the firebox for a bit before moving it to its "Smoking position" trying to do that exact thing.

 

[NickDanger]

If you don't have direct heat, that's the best you can do. Have fun.