Rib Eye Roast - Slow Smoked Recipe
5 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 2-3 lb. Rib Eye Roast. Trimmed
SEASONINGS FOR BEEF
Worcestershire Sauce (Lee & Perrins)
Cayenne Pepper
Celery Salt
Chili Powder
Garlic Powder
Black Pepper
Season Salt (Sexton or Lawyr's works well)
Chinese Hot Oil
BASTE
50/50 Worcestershire Sauce and Vinegar
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Directions: |
Directions:Liberally apply the Worcestershire Sauce and then the Chinese Hot Oil all over the surface of the roast. Next apply all the remaining dry spices in large quantities to the entire roast. The idea is to put an 1/8 inch crust over the entire surface of the roast. Once completed place the roast on a pan or serving dish and let stand at room temperature for at least 6 hours or overnight. You may cover the roast with foil but be careful not to touch the crust because it will stick to the foil and come off the roast when you remove the foil to cook the roast.
When ready to cook, carefully remove the covering if you covered it being careful not to disturb the crust.
ABOUT COOKING YOUR ROAST.... I smoke my Roasts on a smoker using Apple and Hickory woods. Cherry wood also works well. I insert an electronic meat thermometer into the center on the roast and slow cook at 175 to 200 to a medium rare temperature, 145º to 150º internal temperature. Once I place the meat on the rack I NEVER TOUCH IT AGAIN. If you do the crust will fall off. I use a Bar-BQ pit or smoker that is long so that I can place the roast at one end and the fire at the other. I use indirect heat at the temperatures mentioned above and baste every hour with the basting sauce. I increase the basting as the meat nears final temperature. I NEVER USE A BRUSH TO BASTE. Pour the basting sauce over the roast to prevent dislodging the crust. Use a fire starter canister to keep extra coals to add to the fire to maintain your temperatures. DO NOT PUT NEW CHARCOAL BRICKS IN THE FIRE. New bricks will put a fowl taste to the meat. It's also a good idea to soak your wood chunks in water for a few hours prior to cooking. It helps make more smoke and prevents flare-up's with you fire but be careful NOT to over smoke your meat. This is a common mistake that is made when smoking. I usually start out with a good amount of smoke to set the flavor of the wood into the roast and add smoke towards the very end of the cooking cycle to add a little more flavor to the finished crust. Experiment to see what works best for you. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:6-8 hours or overnight |
Personal
Notes: |
Personal
Notes: This is Ike Hoskins recipe and simply put it is the best smoked Rib Eye Roast that I have ever put in my mouth. Take your time and don't rush and don't overcook it and you will be richly rewarded beyond your wildest expectations. This recipe is a great tribute to a great chef and a wonderful man...Enjoy!
If you like this recipe have a look at the Lamb Roast recipe. It's another Ike Hoskins Classic.
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