Cover the meat with aluminum foil while it is resting. A ribeye is a steak portion that can be boneless or bone-in. Taste buds are tantalized by the rich, distinct flavor of smoked meats. Do not remove too much fat as it will melt and baste the meat. There are several different grades of meat as well, including prime, choice, grass-fed, you name it there’s a cow for it. Smoke at a temperature between 275-300 degrees until it reaches an internal temperature of 140º degrees F for medium rare or longer if desired. Lang BBQ Smoker Hybrid with grill and smoker cooker. Wood to use for best flavor profile: Oak, Hickory, Pecan, Apple, Cherry. Your email address will not be published. I might be too late, but here's a few that I have done---Some in a Pan & some not in a Pan. If you're feeding a bigger crew, with 12 people or so, you'll need a five-bone roast or larger. You will also need to properly set up your grill for indirect cooking. Insert a meat thermometer into the center of the meat. BBQ HEAVEN!!!! Combine all ingredients in a bowl, whisk until all ingredients are mixed thoroughly. How would I smoke it compared to the bone in chops? timeout These chips give the ribeye its smoky flavor. Place prime rib in smoker suspended over foil pan filled with red wine, beef broth or water. Step 1: Spread a layer or two of lit charcoal briquettes on one-half of the charcoal grate. Dip in juices from foil pan! For this cook I bought a whole Certified Angus Beef brand ribeye roast from a local grocer. Join the discussion today. Please reload the CAPTCHA. Why. Hence, the name “prime rib”. Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Pile the briquettes up on one side of the grill and place a small aluminum foil pan with water in it on the other side. There's nothing like serving a juicy ribeye roast for an impressive meal. Her work includes writing city profiles for Groupon. Bone-in ribeye roast and prime rib can be prepared in two totally different ways. It can be perfectly enjoyed any time of the year not just during the Combine sea salt, black peppercorns, sweet paprika powder, garlic powder, rosemary and cumin to make the dry rub. Douglas Sacha / Getty Images First things first: Before you run out and buy a seven-bone rib roast, make sure you have the smoker capacity to handle it. That makes my mouth water just writing it! This bone in rib roast, let's get to cooking so what we have today is a four bone rib roast and all this is a bone in ribeye same things, Prime rib. Photos of this delicious event are on this page. Smoke the roast for 3-1/2 to 4 hours for rare to medium rare. How Do I Know When My Pork Tenderloin Is Done. Thank you Douglas! A Facebook follower of ours, Douglas J. Morgan Jr., shared this smoked prime rib recipe with a southern mustard sauce that he recently cooked on his Lang BBQ Smoker Hybrid. Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Make sure that the hickory chips that you place into the grill are wet. It’s my version of a Standing Rib Roast, and you know I’m firing up the smoker to prepare it! Fire BGE to 500 degrees with plate setter on. Time limit is exhausted. Add damp hickory or oak chips to the heated coals. Smoke the roast until the internal temperature of the meat, when measured at the center, is at your desired level; I like 125 degrees for rare and 135 for medium rare. I also plan to light up 2 or 3 A-MAZE-N smoke tubes filled with Pecan. Just over I know you suggested 30 min. When the wood begins to smoke, place the roast on the grill, bone side down, over indirect medium heat. They will burn too fast and will not properly smoke the meat if they are dry. Cut out bones if desired or cut between bones and serve “bone in”. 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