My Ribeye Roast

[cjdavia@gmail.com]

Found a choice ribeye roast at Costco that was marbled so nicely I could not resist.  It was 6.7 lbs. 

-Mustard as a base with black-ops seasoning
-Wrapped for about 24 hours in the fridge
-Left uncovered in fridge for another 12 hours
-Used 3.7 oz of apple and oak
-Put the foil water pan directly on top of the fire box
-At 200 degrees it took 4 hrs to cook to an internal temp of 130... about 35 min/lb.   
-We reverse-seared in the oven at 550 for 8 minutes (and set off all the smoke detectors), but it was worth it!

This was my second prime rib in the 3D and it came out great... but still not perfect.  The bark just a bit soggy and  almost TOO smokey... so I have a few questions:

1-Is it "normal" for the roast to be wet and slimy when pulled from the smoker?  Maybe we shouldn't use a water pan on this type of roast?
2-Should I maybe have scraped/wiped/dried the slimy rub off after smoking and before searing?
3-Might it help at all to foil the roast when reverse-searing? 

It was delicious, but I'm hoping the 3rd time will be perfect!

Thanks for your advice!
Chris

• Tweet
• 

[old sarge]

Looks real good!

[Lipster]

1a.  Yes.  I never use a water pan with an electric smoker.
1b.  I would not.
2. No
3. No

[cjdavia@gmail.com]

Thanks, Sarge and Lipster!  I might try to skip the water pan next time and see what develops.

[PhilH]

I do not have experience with this yet, but I will tell you what I would do

I would not score it, use a drip pan under to save on mess and also save the fat, but don’t put water in it for a 4 hr smoke.

I would salt it for as long as you can, 3 days would be good, then add a rub right before smoking, no mustard.  And I would smoke it to 110F, I’m not sure what temp you said you did it to.

I smoked a 22lb chuck roll on Friday night/Saturday, haven’t updated the post yet. 

Happy smoking

[barelfly]

Wet and slimy, that does sound weird. But I wouldn’t wipe it off because that’s where your rub is. The times I’ve made rib roast, I used a water pan underneath with a little water, Worcestershire sauce, steak sauce and caught the drippings for au jus. And I don’t foil when reverse searing, I actually use a foil ball to lift the roast a bit closer to the burner in the stove.

I dry brine for 2-3 days prior like Phil mentions. Then rub seasoning right before I put in the smoker. No mustard for rib roast. If anything a little spritz of water to help the rub adhere.

Yours looks like it turned out Great!

[LuvMyQ]

I did a whole strip steak once on a smoke, and it was too smoky too.  I have not been brave enough for the rib roast yet.  You might cut back a little in the wood.  And definitely don’t wrap for sear,.  It will moisten the bark, not crisp it.

[cjdavia@gmail.com]

Thanks, all for your responses.  I am pretty sure the "mistake" was to use a water pan for this one.  I'll let you know how it goes the next time!