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[okie smokie]

We’re having a dinner party in a few days.  I’m asking for help in selecting a cut of meat and the companion recipe.
 
I’d like to serve smoke-roasted beef, preferably a Beef Tenderloin, a Ribeye Roast, a New York Strip Loin Roast or a Prime Rib Roast.  Please offer up your favorite recipe–

• Would you trim the fat to expose more meat to the rub?
• What rub do you recommend?
• Dry brine it in the refrigerator?
• Pellet wood choice?

What is the difference between a rib-eye roast and a prime rib roast?  I thought they were the same.? You listed both.

• Would you sear it?  (I have switched from reverse sear back to searing first or just not searing.)
• What pit temperature do you recommend?
• And any other important information.

I know it’s bold of me to ask so much and an imposition on you to comply, but I’d kinda’ like to make this cook a winner and I don’t see another way, given the short timeline for trials.

[hughver]

IMHO, if you want to knock it out of the park, I'd go with a cut of meat that is almost fool proof. Pealed beef tenderloin, prime rib or even the non-nerve end of a NY strip roast. Pre sear brown in the oven (500°), smoke at 160-180° until your desired temperature is reached.

[pmillen]

"What is the difference between a rib-eye roast and a prime rib roast?  I thought they were the same.? You listed both."

https://www.reference.com/food/difference-between-rib-eye-roast-prime-rib-9d7eefddd6ece1a5

But it's all the same to me, too.

[Bar-B-Lew]

https://pelletfan.com/index.php?topic=4010.0

but you need sous vide equipment for this technique

[Bar-B-Lew]

https://pelletfan.com/index.php?topic=2474.0

another similar cook

[pmillen]

Thanks, Lew.  I re-read those posts and remember them well.  Although I'm a frequent SVer, I hope to do this cook straight smoke-roast so my guests can see the meat come off of the pit.

[Bar-B-Lew]

Thanks, Lew.  I re-read those posts and remember them well.  Although I'm a frequent SVer, I hope to do this cook straight smoke-roast so my guests can see the meat come off of the pit.

If you have time to do it over a few days, you could pull the already sous vide roast out of the fridge and throw on the pit to warm up and then slice potentially.

[MustangBob]

Will you cook to X° and then dip in au jus for those that like more well done? 

This 'dipping' technique that Bentley mentions has worked well for me serving my guests.
I always cook any beef roast to medium rare (internal temp), since many 'beef eaters' prefer that.  But there are always a couple folks who don't like to see any pink meat, even though that pink is not blood -- it's myoglobin, an iron-containing liquid protein.  (Of course, we know the blood was drained out at the slaughterhouse!!)

So in order to please every guest, I simply ask what 'doneness' they prefer.  If anyone says they want 'medium' or 'medium-well' or 'well-done' I just smile and say, "OK."

Then, when carving the roast I simply slip their slice into a warm bath of Au Jus, (actually just Jus, since 'Au' just means 'with').  Presto!  Within a couple minutes, that reddish-pinkish color of the meat changes to a non-pink color thanks to that swim in the dark-brown-colored Jus.  Then I serve it to the guest and say "here you go" and they say "thank you so much' since they're satisfied the meat is now done to their preference since it has the 'right color.'  Of course, it's still that same 'medium rare' slice of meat with great tenderness and juiciness -- but not tough or dry like overdone beef can be.

I've heard from a couple chefs at 'high-end' restaurants who use this technique also whenever they're serving large groups who frequently have a wide range in their preferences of 'doneness.'  Everyone gets the color of meat they want!

[pmillen]

So in order to please every guest, I simply ask what 'doneness' they prefer.  If anyone says they want 'medium' or 'medium-well' or 'well-done' I just smile and say, "OK."

Then, when carving the roast I simply slip their slice into a warm bath of Au Jus, (actually just Jus, since 'Au' just means 'with').  Presto!  Within a couple minutes, that reddish-pinkish color of the meat changes to a non-pink color thanks to that swim in the dark-brown-colored Jus.  Then I serve it to the guest and say "here you go" and they say "thank you so much' since they're satisfied the meat is now done to their preference since it has the 'right color.'  Of course, it's still that same 'medium rare' slice of meat with great tenderness and juiciness -- but not tough or dry like overdone beef can be.

This sounds like a plan.  How do I accomplish it?  Do I have a shallow pan of jus simmering on the stovetop and let their slice bathe for a couple of minutes?  Since it probably can't be done surreptitiously, I suppose I could even have them supervise their pieces' jus dip.

[Kristin Meredith]

So in order to please every guest, I simply ask what 'doneness' they prefer.  If anyone says they want 'medium' or 'medium-well' or 'well-done' I just smile and say, "OK."

Then, when carving the roast I simply slip their slice into a warm bath of Au Jus, (actually just Jus, since 'Au' just means 'with').  Presto!  Within a couple minutes, that reddish-pinkish color of the meat changes to a non-pink color thanks to that swim in the dark-brown-colored Jus.  Then I serve it to the guest and say "here you go" and they say "thank you so much' since they're satisfied the meat is now done to their preference since it has the 'right color.'  Of course, it's still that same 'medium rare' slice of meat with great tenderness and juiciness -- but not tough or dry like overdone beef can be.

This sounds like a plan.  How do I accomplish it?  Do I have a shallow pan of jus simmering on the stovetop and let their slice bathe for a couple of minutes?  Since it probably can't be done surreptitiously, I suppose I could even have them supervise their pieces' jus dip.

Sorry hit the wrong tab, I did not modify your post Paul.  Just wanted to say that is exactly what we have done.

[pmillen]

As an aside (hijacking my own post)...

Guests overseeing their prime rib jus dip reminds me of a dinner party for 8 that I attended with a date in my college years.  The host had a chafing dish at each place-setting and directed us in the cooking of our individual Steak Dianne dinners.  The flames were a bit high but what fun that was.