Ribeye Roast Smoked On The Pit Barrel Cooker

it's time to do a big hunk of beef again and that's why tomorrow I'm gonna be doing a 17-pound six bone ribeye roast out on the pit barrel cooker [Music] yeah that's a big hunk of beef we're gonna be doing tomorrow on the pit barrel cooker I had to measure just to make sure it's gonna fit it's gonna be close but I think we'll be okay but today I need to get it seasoned up so it can absorb all those flavors overnight so let's get our rub ready we're starting with two tablespoons of kosher salt 2 tablespoons of cracked black pepper 1 tablespoon of granulated garlic and half a teaspoon of cayenne pepper [Music] I'm just gonna mix this up there we go let's get our ribeye roast out here yeah so here is our big old hunk of ribeye roast bone-in now the butcher what they do is they will actually cut the bone away and then tie it back on that's sort of a traditional way to do this in the pit barrel I'm going to be putting this bone side down so that sort of will absorb that direct heat and give us more of the indirect heat on the top of the sides let's go ahead and get this seasoned up here make sure we get the ends here and it does have a good fat cap on top [Music] even though this is the bones side you see there's a lot of his exposed meat here this gives more access to it if you turn it over [Music] now another thing I mentioned it this is a USDA choice which was about half the price of the USDA prime so we went with choice for this one today [Music] alright that's looking good this bad boy is gonna go in the refrigerator overnight now let it absorb some of these flavors a lot of that salt and tomorrow I'll see you outside at the pit barrel cooker [Music] all right we're gonna go ahead and cram this big old ribeye roast on the PBC oh she just fits all right go ahead and get our internal temperature probe in want to get dead center there I've got the con wood for smoke today there are hanging rods in way they're just skimming the top of that roast [Music] let's get our lid on get smoking [Music] as you can probably see we have some rainy and windy conditions today that'll affect the temperature just a little bit but I don't think it's going to have a big impact on the cooking time as I mentioned I'm using pecan wood for smoke and the pit bro cooker generally runs between 275 and 300 degrees and we're just gonna let it go until we reach an internal temperature of 128 degrees that's where I'm pulling this one that should end us up in that sort of medium rare range once it's rested for about half an hour so I'll bring you back here later when it's time to check on this ribeye roast all right we're at about 75 degrees internal and I want to go ahead and add a top layer rub to this now looking good go ahead and get our hanging rods out temporarily so this top layer rub that I'm just gonna add to give it a little extra sort of zing is a Santa Fe coffee rub from Steven raistlin get a nice little coating on the outside here on the top still enough moisture for this to hold pretty well again this is just that extra little kind of zing and coffee rubs go great with beef get our lid on keep smoking all right we have just hit a 128 internal let's take a look at our ribeye roast you'd have rods out of here just want to do a couple quick confirmation temperature checks here that's looking good the ends are gonna be a little bit higher which is normal that's looking good 127 right there that's close enough alright I'm gonna get this off get it inside it's gonna rest for probably 25 30 minutes and then we're gonna slice into it alright here is our finished 17 pound ribeye roast it's been resting for about 25 minutes first thing I want to do is I need to remove the strings and then we're gonna separate the roast portion from the bones the bones I'm actually going to throw back on the pit barrel let them go for another hour to kind of finish up its gonna use that to make some oohs you tomorrow terrific use for them and I can pretty much guarantee there is going to be a juice and lanch because there's one already starting at the back here we're going to go ahead separate this from the rack of bones under here and I'm just going to take my chef's knife slice along here there we go nice big rack of beef ribs and let's just cut straight down the middle here right here let's see how we did oh yeah that's what I'm looking for medium-rare you have just that right amount of pink in there honestly with this sort of cut you can go a little bit beyond that but I really wouldn't want to go much beyond that sort of center of medium-rare unless you have people who like well-done the ends are gonna be what they can have but this is the way I like it let's cut a slice juice a lanch oh yeah there we go do I really need to say it it's time to taste I have been waiting most of the day for this moment to taste this ribeye roast total cook time was about five hours within another 2530 minutes to rest here we go this was not a prime but in a cut of meat like this I'm not sure you always need that not saying you're not going to know a difference between prime or even Wagyu or something like that but a USDA choice ribeye roast is perfectly acceptable when you are cooking it like this giving it smoke giving it a great rub giving it that time to get to the right temperature it turns out fantastic that base rub that we started with perfect place to start and that little secondary rub about halfway through the cook of the santa fe coffee rub perfect nice little extra flavor on there and as I mentioned the portions of the roast near the ends are gonna be a little bit more done so if you have people who like that well-done ribeye I don't know who they are I prefer it medium-rare you can let them have that and it'll be perfectly fine for them but the Center for me that's where it's at so if you want to cook up a great holiday meal and you have a lot of people to feed a big old ribeye roast or prime rib if you want to call it that is a perfect cut it's just fantastic all the way around and no one is gonna turn this down [Music]

Channel: Cooking With Ry

Views: 29,181

Rating: 4.9404888 out of 5

Keywords: cooking, cooking channel, cooking with ry, ryne pearson, ryne douglas pearson, ribeye roast, prime rib, smoked prime rib, beef

Id: lSTfRes_2P4

Length: 8min 45sec (525 seconds)

Published: Mon Dec 02 2019