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Name:   Tall Cotton - Email Member
Subject:   Smoked Whole RIbeye
Date:   6/1/2010 10:50:37 PM

Has anyone smoked a whole ribeye? Times, trmps, rubs, marinates...... I hate to go into this one blind and possibly ruin an $80 piece of meat!



Name:   Little Talisi - Email Member
Subject:   Smoked Whole RIbeye
Date:   6/2/2010 7:25:38 AM

Smoke it slow fat side up as it will take some time to cook thoroughly. Rubs should either be pepper or herb base as this will enhance the flavor. Smoker temp of around 275 should do it and watch your internal temp closely. When it reaches around 125 or 130 remove and wrap in foil. The temp will increase as it rests and allows the juices to settle. You then should have a selection from well to medium rare to choose from. Good luck.



Name:   fishtrapfurniturecom - Email Member
Subject:   Smoked Whole RIbeye
Date:   6/2/2010 9:10:28 AM

The last one I did for one hour per pound at 350 degrees in a offset smoker. Pour gorgonzola cheese over it while it's still hot and hand cut steaks... AMAZING!



Name:   rude evin - Email Member
Subject:   TC............
Date:   6/4/2010 4:51:54 PM

Never thought about ribeye as a cut to smoke, but I do have a marinate and cooking formula that has never failed me:

Remove the sac from the ribeye
marinate from 1 to 3 hours in refig
equal part squeezed lemon juice (about 6 lemons)
and worcestershire
add heavy coat of coarse black pepper just before grilling
cook on very hot grill
cook and turn on a 5 min, 10 min, 15 min, 10 min, 5 min rotation, being careful to check the temp in the largest section for the rare/ med rare temp you want in the last 10 minutes so as not to over cook. Cut and serve asap.......remember it will continue to cook..........it has been known to make a grown man slap his grandmother it's so good.........




Name:   Tall Cotton - Email Member
Subject:   Smoked Whole RIbeye
Date:   6/5/2010 9:37:04 PM

Thanks everyone for the input!. I will post the results when I get my bravery up and give it a shot.





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