beefy

The only thing I lost from my website during the delete snafu last month was one post I made about my new Brinkmann Gourmet Smoker.

It’s basically a big thing that smokes meat or fish, then you eat the meat or fish, then you are happy, or sad – depending on whether it was nice.

So far I’ve smoked a couple of beef briskets which were pretty awesome but this time I wanted to be different, so I bought a bone in ribeye roast.

beef1

It was quite a lot more expensive than brisket, so the pressure was on to get it right as we had dinner guests.

The night before, it’s time to make the rub.

beef2

Ingredients:

Garlic
Salt
Smoked Paprika
Black Pepper
Onion Powder
Cumin
Oregano
Coreander

In spite of the photo suggesting otherwise, I didn’t use the worcestershire sauce because I wanted the rub to be dry. I also didn’t measure anything favouring the lob everything in random amounts into a pestle and then mash it all up together.

Then: Rub-a-dub-dub!

beef3

Next morning, fire the smoker up at about 10:00am and wait for it to get up to temperature. Once it is, whack the beef in, and thrown some hickory chips on the coals for some smokey goodness

Wait 7 hours, adding charcoal if needed and some further hickory every now and then.

Extract from smoker…

beef4

It fell apart, so we put it in a dish and ate it.

beef5

My advice, you need a smoker in your life.

Summary
Recipe Name
7 hour smoked standing beef rib.
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Average Rating
5 Based on 1 Review(s)