4.7 lb Ribeye Roast

[sweet_magnolia]

Picked up an almost 5 lb boneless ribeye roast for 6.99 /lb and smoked it on Saturday using hickory.

Here it is rubbed with Lawry's seasoned salt and CBP.



Onto the smoker:



This was about 2 hours in.



Pulled at internal temp of 155 and I wrapped it and let it rest for about 3 hours.



Sliced:



I picked a bad day to smoke this baby. My better half was sick and couldn't eat so I don't have a plated picture. I cut off a small end slice (it was more done) and that was my dinner. It was very juicy and tasted great, but I needed more CPB on it. It's going to be great on a sandwich this week but for me, I'll have to put in a skillet or on the grill until it's a little more near well done. Here's a couple of slices that I gave to my brother.





Thanks for checking out my Q!!

[wutang]

Looks great.

[grothe]

Great job...your "better half" is really missin out!!!
points

[Slanted88]

That is just right! Nice job!

[erain]

nice job Mags!!! I love that chunk, and its not a teribble long smoke either!!! keep it up!!!

[cowgirl]

Becky that looks perfect!!
Hope your "better half" is feeling better soon.

[ganny76]

Looks delicious. How did using lawry's as a rub turn out?

[Bassman]

That's a good looking PR. Done just the way I like it.

[sweet_magnolia]

Thanks, Everyone!

Looks delicious. How did using lawry's as a rub turn out?

Ganny, I really like the Lawrys as a rub however, I could have been more generous with it and the CPB, too. I also use it on roasts some times. My boyfriend cooked at a local restaurant many, many years ago, and Lawrys was ALL they ever used on PR and they sold tons of it...especially all you can eat night. Give it a try on a steak and see what you think.

[rtom]

looks great Becky, to bad about the better half, he missed out for sure

[BigRedQ]

Becky, You were a busy little thing this weekend. weren't ya. Sorry bout the other half being sick.


That PR looks very nice. Ya done good points

WTG

[Darrin]

points for a mighty fine looking rib roast!!

[Capt Dan]

Looks perfect for me. I think if you warm it up it will be tough.

I love alot of spice on the crust of my PR's so I cover them and coat them well.Pack it right on there and then let it set overnight.

Nice lookin stuff. I think I would wake from a coma to have some of that!

[minnbill]

Wow that really looked good.I use lawrys on all my beef. steaks ,burgers and roast's you cant beet it.Hey ,also I'm wondering if you were to slice that rib roast before cooking it is that the same as ribiey steaks or is that a differant cut?

[SmokinLee]

Great Job Becky