If you have the money for Prime beef, more power to you, but for me a good choice ribeye is hard to beat. If you’re trying to save money, you can pick a Select Grade Prime Rib… but just remember that Select won’t have near the marbling (and if you take it past mid rare, it won’t be fit to eat). The first step in cooking the Whole Ribeye is the seasoning. I don’t inject, marinate or brine this cut. I want the beefy taste to shine through at the end, and really all it needs is a good heavy dose of simple seasonings on the outside. It’s a good contrast to the full flavor of the ribeye.
First, I rub the outside with a little Olive Oil and then use a combination of:
- Restaurant Ground Black Pepper
- Granulated Garlic
The Whole Ribeye needs to cook for about 4 hours. I don’t wrap, baste or flip the meat once it hits the grill , but monitoring the internal temperate is crucial. For me, Whole Ribeye needs to cook to an internal temperature of 125-130 degrees. I use a digital probe thermometer to monitor the temp . This way I’m not opening the cooker during the cooking process. Once the internal temp hits 125-130 degrees, I pull it off the smoker and let it rest. Large cuts of meat will always carry over cook to about 5 degrees, so the end result is perfect mid rare ribeye.
Once you try a whole ribeye on the smoker you’ll never go back to boring Prime Rib again. The smoky flavor and the richness of the melted fat make a truly scrumptious cut of beef. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram