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Got 2 three pound ribeye roasts from Costco today-they didn't have a 6 lb roast. Plan to smoke (first time) them tomorrow in 025 for neighbors to eat around 6:00. Read PR 101 and numerous other forum comments. Appreciate thoughts on how I should best do this? Would smoking at 200 until temp reaches 120-125, then FTC, then 6-8 minutes in 500 degree oven for 6-8 minutes do it? How long would it probably take to get to 120-125? Thanks in advance
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Follow the PR 101 suggestions. They will cook quicker because they are smaller roasts but it depends on whether they are room temp or just out of the refrigerator when you put them in. Colder meat will take on more smoke. 120-125 will be pretty red. You may want to cook one to 135 (I know, sacrilege!)that way those that don't want rare will have a medium option. I finish mine on my gas grill which I heat to HIGH and then turn off when I put the meat on. I rotate 2 minutes per side x 4. With the heat off you won't have any flare ups and on the grill, no cleanup.
Turned out great! The fact that I had two 3-lb. roasts rather than one 6 pounder, allowed me to smoke one to 130 degrees, then FTC it; and let the second go to 140 degrees before FTC-ing it. When ready to eat, I seared them on my gas grill (got it to 500 degrees and cut it off), like you recommended, for two minutes on each side. Removed them, covered lightly with foil, and let them rest 10 minutes. Each roast cut into four nice, thick pieces, perfectly cooked and guests loved them. One guests, when leaving--who is often negative about everything!!--replied "that was the best prime rib I have ever had". Was able to send some home with each guest and also have some leftovers for sandwiches today. Best lesson learned: rather than cook the whole rib roast to medium rare and then cook some of it more for guest who want medium, divide into two roast and smoke one to 130 and the other to 140 before doing the FTC. It worked perfectly for me. Thanks again!

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