{"id":1804,"date":"2011-12-26T10:34:30","date_gmt":"2011-12-26T18:34:30","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=1804"},"modified":"2011-12-26T10:34:30","modified_gmt":"2011-12-26T18:34:30","slug":"oak-smoked-ribeye-boneless-roast","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/oak-smoked-ribeye-boneless-roast\/","title":{"rendered":"Oak Smoked Ribeye Boneless Roast"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/MAKRibeyeRoast12252011\/Ribeye6.jpg?resize=480%2C640\" alt=\"\" width=\"480\" height=\"640\" \/><\/p>\n<p>For Christmas dinner I dug out a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">vacuum<\/a> sealed 5 lb Beef Ribeye Boneless Roast that has been lurking in the freezer for 8 months.\u00a0 That FoodSaver has paid for itself many times over.\u00a0 Remember that Meats should always be defrosted in the refrigerator.<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/MAKRibeyeRoast12252011\/Ribeye1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Rubbed the Ribeye Roast with Annie&#8217;s Roasted Garlic <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">EVOO<\/a> and <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Fagundes Seasoning\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/fagundes-seasoning\/\" data-shortcode=\"true\">Fagundes<\/a> Prime Rib &amp; Roast Seasoning.\u00a0 Wrapped the roast in plastic and set the Ribeye to rest in the fridge for 24 hours.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/MAKRibeyeRoast12252011\/Ribeye2.jpg?resize=480%2C640\" alt=\"\" width=\"480\" height=\"640\" \/><\/p>\n<p>Removed the Ribeye Roast from the fridge 45 minutes before starting to allow the meat to come up to room temperature.\u00a0 Preheated the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill to 240\u00baF with Oak wood BBQ pellets.\u00a0 Knowing your equipment is paramount to successful cooks and as such I&#8217;m always monitoring and documenting.\u00a0 Using my Maverick ET-732 Remote Smoker Thermometer to verify the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> chamber and food temperatures.\u00a0 The MAK Grill and Probe temperatures paralleled those of the ET-732.\u00a0 Since the Tremapen digital probe is so accurate I like to use that as the final check.\u00a0 Nothing worse than thinking your roast is at 135\u00ba when in reality it&#8217;s higher or lower!!<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/MAKRibeyeRoast12252011\/Ribeye3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>I find that the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> produces ample amounts of smoke at temperatures of 250\u00baF or less.\u00a0 Took 3 hours and 10 minutes @ 240\u00baF to go from an <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> (IT) of 37\u00baF to my desired IT of 135\u00baF.\u00a0 Rested the Oak Smoked Ribeye Boneless Roast for 30 minutes under a foil tent before serving.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/MAKRibeyeRoast12252011\/Ribeye4.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Threw together some Twice Baked Potatoes yesterday.\u00a0 The potatoes can easily be made the day before and then thrown into a 350\u00baF oven for 30-40 minutes.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/MAKRibeyeRoast12252011\/Ribeye5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>I find that an IT of 135\u00baF works out great for our family.\u00a0 As you can see the resting allowed all those wonderful juices to reconstitute into the meat and the Ribeye Roast looks delectable.\u00a0 Had you sliced the roast without allowing it to rest the cutting board would have been swimming in juices.\u00a0 Instead those juices are in the meat.<\/p>\n<p>&nbsp;<\/p>\n<p>The Money $Shot$ &#8230; Medium Rare Oak Smoked Boneless Ribeye Roast and Horseradish Sauce served with a Twice Baked Potato, Corn, and saut\u00e9d Mushrooms\/Onions &#8230; Bon App\u00e9tit<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/MAKRibeyeRoast12252011\/Ribeye7.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>The <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">vacuum<\/a> sealed Ribeye Roast was none the worse after sitting in the freezer for 8 months.\u00a0 Back in April this Boneless Ribeye Roast was $6.29-lb &#8230; Today they go for at least $8+ per lb.\u00a0 It pays to buy in bulk and use a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">vacuum<\/a> sealer!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For Christmas dinner I dug out a vacuum sealed 5 lb Beef Ribeye Boneless Roast that has been lurking in the freezer for 8 months.\u00a0 That FoodSaver has paid for itself many times over.\u00a0 Remember that Meats should always be &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/oak-smoked-ribeye-boneless-roast\/\" aria-label=\"Oak Smoked Ribeye Boneless Roast\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[15],"tags":[],"class_list":["post-1804","post","type-post","status-publish","format-standard","hentry","category-beef"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Oak Smoked Ribeye Boneless Roast - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/oak-smoked-ribeye-boneless-roast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oak Smoked Ribeye Boneless Roast - Smokin&#039; 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