Archive for lang.myfreeforum.org Lang smoker cookers
 


       lang.myfreeforum.org Forum Index -> Recipes
KC25827

Beef Ribeye Roast

Beef Ribeye Roast is on sale here and thinking about cooking in my 60D for Christmas.  Anyone have a good rub or recipe for cooking.  I would assume it will be about 5-7 lbs.

Thanks in advance.  COOKIN ON A LANG
red1691

There are many good rub out there you can buy, sometime you can spend a lot of money just buying all the different spices to make up a good rub. I like to Rub on  French's Worcestershire Sauce then put on a good thick coating of the rub of choice and smoke till internal temp of 145 to 155 for medium rear or medium, which ever your like and enjoy.
Don't for get an update with photo!
Wood River BBQ Team

I cooked a 3 lbs boneless rib eye roast yesterday at 250 to 275 degrees usiing lump charcoal and pecan.  About 6 hours before the cook (overnight is better) I use a rub combination of veggie oil, worcestersire, Montreal steak spice, garlic powder and black pepper. I don't use salt because there's plenty in the worcestshire and Montreal and i don't want to overdo the salt. The rib eye is such a great piece of meat that you don't need to overdo the rub. I think the rib eye is better than prime rib. Once the cook starts, I mop (I use a spray bottle) every 30 minutes with a combination of apple juice, vegggies oil, worcestershire and cider vinegar. Again, I don't overdo it. Half way through the cook, at 100 degrees internal, I flip the meat to fat side up. When the internal temperature, using a digital thermometer, reaches 135 to 140 degress I take it off the smoker, double wrap with alum foil and place it in a cooler. I let it rest in the cooler and continue cooking for about 30 to 40 minutes.

I don't place the meat on the grill rack. I use a roast pan filled with water and wine with a rack on top of the pan.

Other listers might have other methods but the rib eye is a simple piece of meat to cook or ruin.!!

Try this sandwich with any left overs -- slice thin and and dip slightly in au jus and place on a onion roll with vadillia onion, horse radish and dijon mustard.

       lang.myfreeforum.org Forum Index -> Recipes
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum