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
-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