Check out what my mom just dropped off.

[16Adams]

Am I missing something? I say cut 'em 2"thick and cook some bad arse steaks....

You ain't missing nothing, that's a grand idea. Maybe even take 5" have butcher slice it razor thin, cook up some peppers and onions, make mini hoagie appetizers.

 

[Will work for bbq]

Since it's boneless I would truss it up to make it as uniform as possible to promote even cooking all the way through. I like to do mine at 225 and don't even sear it at the end, makes for a perfect med rare from crust to center.

 

[ShencoSmoke]

Am I missing something? I say cut 'em 2"thick and cook some bad arse steaks....

Well, I didn't pay for them, so if she wants a rib roast she will get a rib roast. Although I just trimmed it up and it may be missing 2 steaks from the end. :-D

 

[ShencoSmoke]

I decided to trim the entire fat cap.It has plenty of fat and I wanted to get the weight down. Im guessing maybe down to 9 or 10 pounds now. 3 pounds of fat and a couple small steaks off the ends.
View attachment 94588
There was a long stip of meat that would have been next to the ribs (i guess). I will smoke it for a snack, beef rib tips, thats a new one for me.
View attachment 94589

 

[THoey1963]

That looks beautiful...

 

[Offthehook]

I would just rest it right into my mouth!

 

[Okie Sawbones]

Since it's boneless I would truss it up to make it as uniform as possible to promote even cooking all the way through. I like to do mine at 225 and don't even sear it at the end, makes for a perfect med rare from crust to center.

I do the same, except I tent mine at the end, raise the temp to 550*, then place in the Primo for 8 minutes.

 

[Demosthenes9]

Calculate about 25-30 mins per pound before checking.
Left you hanging, didn't I?:becky:

You can cut it in half. You'll have more end cuts for folks that like them and as long as you give each piece some room the total cook time will be cut in half.

On loins like this, you don't go by time per pound as it's the thickness of the loin that determines the cook time. Cutting the loin in half won't cut the cooking time by any noticeable amount. The exception to this is if you have a fairly small loin to start with and cutting it in half makes the length shorter than the thickness.

Picture the whole Ribeye as it cooks. Say that it is 16 inches in length, 8 inches in depth and 5 inches tall. From each end, the heat would have to travel 8 inches to reach the center. Looking at the depth, it has to travel 4 inches. But from the top and bottom, the heat only has to travel 2.5 inches.

(FTR, the heat doesn't really travel, but the phrasing makes it easier to get the picture).

Long story short, the heat from the top and bottom will reach the center and have the loin up to temp before the heat coming from either end or the front and the back gets there.

If the loin were cut in half, it would be 8 inches long, still 8 inches in depth and still only 5 inches thick. Same thing applies. Heat would still have to travel 4 inches in from the ends, 4 inches from the front or back but only 2.5 inches from the top and bottom.

here's a quick mind experiment. Say that you have a nice 2 1/2 inch thick 2lb sirloin:

Would it cook noticeably faster if you removed ran a knife down the seam and removed the cap piece on the right end ? That would take away roughly 25% of the steak, but the cook time would remain the same. Why ? Because the thickness of the steak is what determines how long it will take to cook, not it's length or overall weight.

 

[Demosthenes9]

Since it's boneless I would truss it up to make it as uniform as possible to promote even cooking all the way through. I like to do mine at 225 and don't even sear it at the end, makes for a perfect med rare from crust to center.

FWIW< when cooking at a low temp such as 225, you don't need to bother with trussing up a Ribeye loin (whole or portion). You'll still end up with edge to edge uniformity in color.

Found this out when I got lazy one time and just threw the ribeye in the smoker and just let it go "freeform" so to speak and it came out perfect. Haven't twined since :-D

 

[kds9547]

Looks nice and a good price. Best I could find around here last weekend was $8.98.

Cooked one last Saturday about eight pounds on the WSM. I pulled it at 128* IT. It went 4.5 hrs at 225*. I seem to get the best results at 225*. Nice and pink from edge to edge.

 

[buccaneer]

Demosthenes9 the OP wants some guide to cooking times for the cut, and I stand by my post through experience.
You have NOT offered any guide whatsoever to his question, although I do agree with almost everything you have said.
What the OP want's to know is, how long do I have to cook the farking thing, right?
I did my best. then I got told by 16Adams that I am WAY out , too long.
Then landarc posts and has a very similar experience to me.
Then 16 Adams posts and says landarc "nailed it"... which is often my experience with landarc.

Can you see how annoying this it?
We know.
We serve by addressing the OP.


I admit I am cooking chook and drinking heavily!

 

[kds9547]

I'll tell you from my experience that I believe if you cook at 275 for 6-7 hrs you will not be eating what I call prime rib. Now I like it rare-med rare. But at 275 I think you will be way past that. But I'm interested to see the results.

 

[buccaneer]

I'll tell you from my experience that I believe if you cook at 275 for 6-7 hrs you will not be eating what I call prime rib. Now I like it rare-med rare. But at 275 I think you will be way past that. But I'm interested to see the results.

Easy for you to say.
You aren't still drunk.

 

[Demosthenes9]

Demosthenes9 the OP wants some guide to cooking times for the cut, and I stand by my post through experience.
You have NOT offered any guide whatsoever to his question, although I do agree with almost everything you have said.
What the OP want's to know is, how long do I have to cook the farking thing, right?
I did my best. then I got told by 16Adams that I am WAY out , too long.
Then landarc posts and has a very similar experience to me.
Then 16 Adams posts and says landarc "nailed it"... which is often my experience with landarc.

Can you see how annoying this it?
We know.
We serve by addressing the OP.


I admit I am cooking chook and drinking heavily!

My friend, my apologies, you are absolutely right. I did fail to answer Shenco's question, so let me rectify that oversight.

Shenco, cook time will depend on what taste/temp you are after (rare, mid-rare, medium, etc), what the IT of the loin is when you throw it on the smoker (coming straight from the fridge? Or do you let beef sit out on the counter for a while?), and what your chamber temp is.

With regards to chamber temp, do you want your PR to have uniform color from edge to edge like this?

If so, I'd recommend a chamber temp of 225ish, not to exceed about 260.



If you like the outside edge of each slice to be cooked more than the middle, like this:

Go with a higher chamber temps, 275 to 325/350.





Higher chamber temps will obviously lead to faster cook times.


Something else to consider is the texture of the outside of the PR. Cooking low and slow will leave you with a fairly soft texture, while HnF will give you more of a tasty crust. Then again, you could always go low and slow, and then finish the PR off with a reverse sear at the end. This will give you the nice crust while retaining edge to edge color.

Back to cook times. Presuming that you take the PR pretty much straight from the fridge, season it, then throw it into a smoker at about 225ish, AND you want your PR to be just between rare and medium rare (127 - 132 degrees IT when pulled from the smoker) it should take around 5 hours (including rest time) given how thick it appears to be. If you let it sit on the counter for a couple of hours, then it will take about 4 hours.

If you decide to go 225 and do a reverse sear, pull the PR off the smoker about 5 degrees sooner than you normally would to allow for the higher heat of the searing.

 

[kds9547]

Easy for you to say.
You aren't still drunk.

Hope not! I'm farkin at work. They kinda frown on that!

 

[ShencoSmoke]

I would prefer 225 as well based on my experiences. But my equipment seems to like higher temps. I will try to keep the uds in the lower temp range but I will run the risk of a smoldering fire. I will let it do it's thing and see how long it takes.

The roast goes on at 6:45 east coast time, stay tuned.

 

[CraigC]

Shencosmoke, are you actually going to smoke that ribeye or are you just going to roast it on the UDS?

 

[16Adams]

Shencosmoke, are you actually going to smoke that ribeye or are you just going to roast it on the UDS?

Ah-finally the pebble gets snatched from the hand"

 

[16Adams]

Demosthenes9 the OP wants some guide to cooking times for the cut, and I stand by my post through experience.
You have NOT offered any guide whatsoever to his question, although I do agree with almost everything you have said.
What the OP want's to know is, how long do I have to cook the farking thing, right?
I did my best. then I got told by 16Adams that I am WAY out , too long.
Then landarc posts and has a very similar experience to me.
Then 16 Adams posts and says landarc "nailed it"... which is often my experience with landarc.

Can you see how annoying this it?
We know.
We serve by addressing the OP.


I admit I am cooking chook and drinking heavily!

So what are you drinking that allows such a reasonable thought process. I've not had a drip of alcohol all week and you're making great points. We are all the way back to "is it the cook-or the cooker". And maybe hurling a rock or two. Love witty prose. High heat or low heat, that is the question????

 

[farklf]

Please don't give me any more kudos to the PBC. I understand it's a great cooker but does it need to be in every thread.