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Off Topic TN Forums
Cooking Forum
Smoked Ribeye Roast for Mother's Day
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<blockquote data-quote="TAFKAP" data-source="post: 5104736" data-attributes="member: 7776"><p>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. </p><p></p><p>Appx. 3.8 lb. boneless ribeye roast from Costco</p><p>Liberally salted & peppered the day before, with a light sprinkling of garlic powder.</p><p>Lit a fire with "Chef's Choice" hickory briquettes, some split cherry, and a couple pecan chunks.</p><p>Smoked about an hour until the fire burned out....smoke chamber was about 225°.</p><p>Popped in a 325° oven to hit 120° internal.....then let it rest.</p><p>About an hour later when all the sides were coming together, 15 mins in a 500° oven. </p><p>The highest internal temp I saw was 130°.</p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5104736, member: 7776"] 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. [/QUOTE]
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Smoked Ribeye Roast for Mother's Day
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