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Ribeye roast - smoke it or bake it????

• Thread in 'Beef' Thread starter Started by ozsmoker,
• Start date Mar 22, 2016

• #1

78

12

Joined Dec 23, 2014

I know I'm going to get a lot of bias here, but from those who have done ribeye roasts both in the oven as well as in the smoker, which do you prefer and why? Pros and cons of both

• #2

10,857

3,694

Joined Jun 18, 2013

No contest for me personally, smoked is the best ! Oven roasted is ok, don't get me wrong... But there is nothin like a good smoked PR ! Try one smoked & your in for a treat ! [emoji]128077[/emoji][emoji]127995[/emoji]

• #3

21,909

4,125

Joined Oct 4, 2012

Smoked is great. However SWMBO prefers them not smoked. So I've been salt packing them in the Dutch
Oven.

• #4

78

12

Joined Dec 23, 2014

• #5

21,909

4,125

Joined Oct 4, 2012

Cast iron or enameled. I use the cast iron when using coals. Enameled when doing it in the oven.

• #6

21,909

4,125

Joined Oct 4, 2012

• #7

27,894

2,791

Joined Mar 22, 2008

Smoked usually with cherry or pecan keep the spices simple salt, pepper, garlic, maybe some rosemary let the meat speak for itself

• #8

11,238

3,309

Joined Apr 4, 2013

I am also partial to Pecan, I like very very low & slow smoking to ensure all that lovely fat gets right up to the point of almost rendering. Salt & pepper is plenty of spice, maybe some Tatonka Dust if you have some. Don't rush it. Low and slow.......

• #9

49,665

9,938

Joined Jun 22, 2009

Oh My!

Smoked ribeye roast is to die for!

Oven roast can't come close.

Al

• #10

44,332

16,845

Joined Sep 12, 2009

Last edited: Mar 23, 2016

• #11

2,928

1,030

Joined Nov 3, 2013

I concur with everything said above.  Lower cooking temps gives you a nice even doneness from wall to wall

.

• #12

87

15

Joined Mar 15, 2012

I smoke low and slow with SPG to 125 then sear on hot grill.     Turns out great. DO Not over cook

• #13

2,205

1,158

Joined Jun 11, 2013

Smoke it of course!

take some PR

Season it will oilive oil salt pepper garlic
Smoke at 225-250 degree to IT 138 degrees
Slice and serve!
Just want to infuse this thread with some pics!

Happy Smoking,

phatbac(Aaron)

• #14

69

12

Joined Mar 11, 2016

I have to go with oven (or indirect on the bbq), with a mustard sauce coating and wrapped in foil. It's so much juicier and tender when there is no way for the juices to leak out. You lose the smoke flavour and your au jus but the trade off is worth it.

• #15

78

12

Joined Dec 23, 2014

Just to clarify, I'm talking about bone-in ribeye roast, not prime rib. There is a slight difference if I understand correctly

and judging by the responses, I'm just going to have to try both

Last edited: Mar 23, 2016

• #16

69

12

Joined Mar 11, 2016

I'm just going to have to try both

I'm just going to have to try both

I like that plan. I will have to steal it.

• #17

2,205

1,158

Joined Jun 11, 2013

Just to clarify, I'm talking about bone-in ribeye roast, not prime rib. There is a slight difference if I understand correctly

and judging by the responses, I'm just going to have to try both

i think you need to read this...

http://www.smokingmeatforums.com/t/98866/prime-rib-vs-rib-eye

Hope that clarifies things,

phatbac (Aaron)

• #18

44,332

16,845

Joined Sep 12, 2009

I have to go with oven (or indirect on the bbq), with a mustard sauce coating and wrapped in foil. It's so much juicier and tender when there is no way for the juices to leak out. You lose the smoke flavour and your au jus but the trade off is worth it.

If you Smoke a Prime Rib at 220°, you won't lose any juices----If you do it in a pan on a wire rack, you won't even get enough drippings to make Au Jus with.

Check this one out & look at the empty pan in the one Pic-----It shows all the drips from the whole Smoke:

http://www.smokingmeatforums.com/t/243909/prime-rib-hickory-smoke-3-19-2016#post_1541341

Bear

• #19

• #20

537

52

Joined May 23, 2009

Smoking it just takes it to the next level and it gives those who eat it a taste they don't get else where.

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