Mrs. TAFKAP loves a prime rib, but it's something we've never tried doing before. I saw some PRIME roasts at Costco this weekend, but didn't feel like dropping $100 for a 4 lb. prime rib. So I went with a choice boneless ribeye roast instead. Going by Chaneylake's temperature model from his 3-bone prime rib, my boneless was slightly more pink than I'd prefer, but still perfectly tender and juicy.
Appx. 3.8 lb. boneless ribeye roast from Costco
Liberally salted & peppered the day before, with a light sprinkling of garlic powder.
Lit a fire with "Chef's Choice" hickory briquettes, some split cherry, and a couple pecan chunks.
Smoked about an hour until the fire burned out....smoke chamber was about 225°.
Popped in a 325° oven to hit 120° internal.....then let it rest.
About an hour later when all the sides were coming together, 15 mins in a 500° oven.
The highest internal temp I saw was 130°.
For the au jus, I simmered two cans of Campbell's beef consommé with a whole sliced shallot & a stick of rosemary. Removed all that and spooned it over the mashed potatoes and sliced meat. It was delicious.
Appx. 3.8 lb. boneless ribeye roast from Costco
Liberally salted & peppered the day before, with a light sprinkling of garlic powder.
Lit a fire with "Chef's Choice" hickory briquettes, some split cherry, and a couple pecan chunks.
Smoked about an hour until the fire burned out....smoke chamber was about 225°.
Popped in a 325° oven to hit 120° internal.....then let it rest.
About an hour later when all the sides were coming together, 15 mins in a 500° oven.
The highest internal temp I saw was 130°.
For the au jus, I simmered two cans of Campbell's beef consommé with a whole sliced shallot & a stick of rosemary. Removed all that and spooned it over the mashed potatoes and sliced meat. It was delicious.
