Smoked Ribeye Roast On The Oklahoma Joe's Highland

I had this great opening I recorded it I went to edit it I didn't have the mic turned on I've done that before and I've recovered from it this one I can't recover from so I've got to teach myself a lesson before I go on and make the rest of this video jalapeno seeds and all that's hot I got an eight pound ribeye roast I'm gonna be smoking it for you today I'm gonna be getting ready to rub it that's hot bring you back ribeye roast today [Music] that's right about an eight pound ribeye roast and the first thing I got to get done is I got to get this rub made rub is really simple we're gonna go with about a half a teaspoon of salt about a teaspoon of paprika maybe a little bit more and go with about a teaspoon of black pepper maybe a couple teaspoons of garlic powder and I have some of this pen zis Northwoods fire seasoning which I love no we're gonna go I don't know maybe teaspoon teaspoon and a half of that and I have some Trader Joe's 21 seasonings salute that's gonna go very heavily in here probably two or three tablespoons of this this is gonna be sort of the big body of our rub I cover this up and shake it get it all mixed up give it a taste that's nice I like that that's good this is our rub mix of pepper salt some pens ease spices paprika garlic powder Trader Joe's 21 seasonings salute nice little mix there it's gonna be good on this ribeye roast so as you can see we've got a nice 8 pound ribeye roast here it's been tied up by the butcher it's been trimmed but I think for bones usually it's about 2 pounds per bone on a ribeye roast so you've got to get the rub on this and I'm not using any sort of binder on the outside I've mentioned that before many times I don't feel they're always necessary if you use one some mustard some worse Disher sauce that's fine don't forget these ends all the edges and these bones are good to want to get a nice coating on here rub that in there all right the ribeye roast is rubbed I'm gonna put this in the refrigerator for probably about 4 hours before we get it on the smoker I'll bring you back when we're ready to cook okay the Oklahoma Joe's Highland is up to temp it's at 281 degrees right now which is too hot for what I want to do I want to keep it in that 225 range that's fine then once I get this meat on there it's gonna drop and then I can moderate the temperature with the vents so let's get this ribeye roast on I'm gonna be running a mix of hickory and pecan with a little bit of Mesquite today I do like some of that mesquite flavor with beef I'm gonna be putting this in with the thickest side towards the firebox but placed about middle in the cooking chamber right about there now my temperature probe I'm gonna go for dead center see how close I can get it so if you can see in this sunlight we have a pit temp of 216 it dropped once we open the door and put that meat in there and the meat temp is 38 so I've got that probe right where I wanted and the coldest part of the meat so it's time to close this up and let this ribeye roast start cooking nice clean smoke coming out of there we love that hickory smell so one of the ways I like to control the temperature on my Oklahoma Joe's I prefer not to use the smokestack adjustment if I can avoid it I like to use just the doors and what I have here is I have the damper a little adjustable damper closed and I just have the door open about an inch this way I'm going to restrict that airflow if I need to I can close it even more I find you can actually have a little bit better control using the door than the damper sometimes you have the damper open fully and that's just fine and that's when the wood starts burning down but this is the hot beginning of this fire and so I need to sort of control it and I use the door for that so if you can see on here it is 37 still internal meat and the temp is 273 it raced up to 281 and so I adjusted the Vance is starting to come down but what I'm gonna do right now is I'm gonna set this thermometer and I did a video on this too on how to program the thermal profile Asst but I'm just gonna let you see how I do it here - okay so what I'm gonna do first is I'm going to set my BBQ high and low temperatures so what I need to do is I need to hold this down until it flashes and then I'm gonna set that down because I want my high temperature alarm to be about 250 that way I'll know if it gets too hot I can come at it and then you get mode light to set that now to set my BBQ low minimum temperature I hold down the low mid setting it's flashing I'm gonna drop that down to about 210 that way it'll let me know if a drop slow to ten hit mode light to set it now my food temperature today I'm gonna be taking this to a hundred and thirty-three degrees but I want to be alerted when it gets to 120 because what I'm gonna do when he gets to 120 is I'm actually going to move it closer to the firebox to get a little bit more of a crust on this ribeye roast and so now it's set temperatures continuing to come down he's gonna let it cook ok good smoke coming out in this light it looks a little thicker than it is it's actually pretty thin it's almost right where I want it to be I'm guessing in about five minutes it's gonna be just perfect sort of finish blue smoke all right so our internal meat temperature is 50 degrees we've been going just under an hour and our pit temperatures dropped to 11 so it's time to put some wood on I'm gonna put a piece of Mesquite probably my only piece of Mesquite during this cook but I want it in at the early part here to get some of that mesquite flavor just gonna leave the door open here for a little bit while that Mesquite catches I know some people don't like the sort of the mesquite smell I really do not as much as Hickory but I do like a smattering of Mesquite on beef when you have a big piece of meat like this ribeye roast I'm gonna knock down a little bit of the ash here get some better airflow under that piece of Mesquite will rake out the ash box probably in the next time we add wood starting to get our flames here alright we got flames coming no in this light it's really hard to see but I'm gonna close this up with the tongs under the door just like I did before until it gets established and then we'll close it fully I also have my little portable fan blowing and pointed right at the open damper to get some extra oxygen in there to help this law get going I use this fan whenever I feel it's necessary and I want this mesquite to get fully involved as quickly as possible I don't want it to smolder and flame I want it to really burn so this extra airflow will help do that all right so our internal meet temperatures at about ninety four pit temperature dropped to 206 time to put on some more wood I'm gonna put a piece of hickory this time we're about two-and-a-half hours into this cook and I think we probably got another hour maybe hour and a half to go it's cooking pretty quickly here you can see there that I also had added a little piece of pecan in a while ago give this a minute to catch and then we're also going to take a quick look inside at the ribeye roast see how we're looking in here the smell is wonderful now the light right now doesn't do this justice because it's just so bright on it but it looks beautiful and it smells amazing now one thing I forgot to mention earlier is that I added one water pan here there's two on the smokestack side I only filled one of them I filled it after about an hour so I just wanted to give a little bit more moisture in the cook chamber and it's you know it's not even your boiling point in there right now so it's just sitting and slowly releasing moisture that crust on there is looking very very nice let's get this closed so it can keep cooking so our meat temperatures at about 96 I'm gonna wait until about 120 degrees then I'm gonna move it closer to the firebox to help build maybe a little bit more crust on there get a little more heat on it but I'm gonna be pulling it at 133 and letting it rest it'll probably carryover up to about 139 140 and that's gonna be just about perfect for what I like and what everybody else likes who's gonna be eating this tonight I'll bring you back when we're going to move it closer to the firebox all right so our internal me temperature is 118 right now and our pit temps a little high 260 so it's perfect time actually to open it up slide it down closer to the firebox since we're gonna have to moderate that temperature with some vent usage ooh sizzling now I'm using you can see this nitrile gloves and they have these poly-cotton liners which are really useful it allows you to grab meat you know briefly and move it it's not for super hot pieces of meat and holding it a lot it's just for quick quick moves and its really helpful in a situation like this let's move this down right about there that's where we want it so while I am out here I'm gonna actually use the instant-read and see how we're doing yeah that's showing 120 that's upside down but you can read that upside down it's 120 which is basically the exact temperature wanted to move it over so we're right on target all right let's close this up let it keep cooking until we're at 133 you can see that right there the internal temperature of the meats 134 s or a degree past where he wanted to be pit temp dropped to 182 because I closed the vents down so we need to get this ribeye roast out of there ooh that really looks nice let's get our probe out I'm just going to check it with the instant-read just to confirm but that's showing 130 let's get down in there and make sure 130 I'm actually gonna leave it in just a few more minutes then you get this probe back in there I don't want it to go too far past but let me plunge it in a little further and see if we get a different reading yeah all right so we're gonna leave it in for a few more minutes always check with another thermometer just through another little piece of hickory on there to help us finish this off we've just got a few degrees to go and so this wood won't even burn all the way through I'll smother that and it'll be useful for another cook after this but we got to get this up there got to get it to 133 that's where we want it I believe we are done oh look at that I'm gonna take a quick read here yep 134 now we are good let's get this baby out of here look at that that's a nice-looking ribeye roast I'm gonna get it inside let it rest for about 30 minutes then I'm gonna cut into this here is our rib roast it's been sitting and resting for about half an hour under foil and it's time to cut into this but first because it's tied up we kind of have to disassemble it and cut these strings let's roll this a little bit here you'll see what they do a lot of times is they completely separate the roast from the bones and they tie it back on so we're gonna separate this roast too but those bones aren't going anywhere we're gonna save those because they are delicious a lot of good meat in those so there is our separated roast so here you can see this is that underside of bones that rack of beef ribs and again these are good you can slice right down through here and eat that meat you can cook it up some more if you want but it's fully cooked it's good here is our rib roast so you can see here this is the big hunk of meat without those ribs attached and now I'm gonna slice into it I'm gonna start right at the center here oh oh yes look at that that is beautiful I'm gonna set this piece to the side and we're gonna cut the other one how perfectly cook that is in the center just exactly the way I want to do we're gonna cut a thin slice oh look at that medium-rare to rare look at that pink just perfect I can't wait any longer I'm gonna taste this all right here it goes and just to warn you my dogs are circling already here they both come all right I'm gonna go for this piece with some of the nice crust on it that'll do oh that is so tender so tender and so juicy mmm that smoke that rub oh this is good and this with a little piece of fat on it cuz that fat is flavor Wow very very pleased with this hmm Oh ma'am the way I understand it the ribeye roast comes from a slightly different section of the ribs than the prime rib and gets like further down further up I've had really good prime rib I've had great prime rib this is this is really really good technically it's not prime rib but remember my screw-up at the beginning where I had to eat the jalapeno to teach myself a lesson this was worth it I hope you enjoyed this video feel free to check out some of my other videos and consider subscribing and click that bell to get notifications you all have a wonderful day and I'll see you again soon

Channel: Cooking With Ry

Views: 136,194

Rating: 4.822844 out of 5

Keywords: cooking, cooking channel, cooking with ry, ryne pearson, ryne douglas pearson, smoking meat, oklahome joe's, highland smoker, bbq, barbecue, grilling, offset smoker, how to smoke ribeye roast, beef, smoking beef

Id: G_PGTLaPkUE

Length: 17min 47sec (1067 seconds)

Published: Sat Apr 21 2018