Ribeye Roast - advice?

Hillbilly-Hightech

Howdy,

So, we have 2 of these ribeye roasts - 1 is 2.21 lb, the other is 3.44 lb.



My thoughts are to hot tub, then sear, the rub and foil/rest, then cook at dome temp = 250 until about 120, then rest again to allow internal temp to climb a bit (hopefully to 125-130ish).

Does that sound like a good plan? Also, how long to sear? "Big Polish" stated in this thread:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1061832&catid=1#

that he seared for 15-20 MINUTES? man, that seems like a long time?? :huh:

Also, at the sizes they are, how long do ya'll think it should take to cook? I was thinking of putting both in the Egg together.

P.S. I've used my new Bernz-O-Matic "Quick Fire" torch:

http://www.bernzomatic.com/quickfire-hand-torch.aspx

And it works GREAT!! I thought I had a pretty good way of lighting the Egg before, when I used the paraffin cubes & my old bellows - but the torch lights it WAAAY faster!! And yes, there are sparks, and the torch nozzle is pretty close to the lump, but I just put a welder's glove on & I'm good to go!!

Thanks,
Rob

Richard Fl

Here is the way I like to do them.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1

stike

hot tubbing will reduce the time required to roast it after the rest, and may even eliminate it. but your plan sounds fine

Capt Frank

I just did one Friday night and posted yesterday [See "Publix $5.99 Prime Rib].
I used a method that calls for stabilizing your egg at 500, putting on the roast indirect, then shutting down the vents for a 350 setting. Mine turned out perfect. I pulled at 120, it rose to 140 during rest. Very easy method. Mine was a two bone roast, maybe a little smaller than yours, took slightly over an hour.

Hillbilly-Hightech

Cool - thanks guys - will post pics when of the process & finished product.

BTW, from the links a couple of you directed me to, I'm assuming a "ribeye" is technically the same as a "prime rib"???

When I originally searched, I keyed in "ribeye roast" (as that's the name given on the package), and didn't really look at any threads which had "prime rib" in them, so I didn't see those threads...

(just wish grocery stores would pick a standard name & stick to it) hehe... :P

Also, since these are bigger (thicker) than any other steaks I've done, how long should I sear them? (I don't want to overly char them)...

Capt Frank

Right, they are technically the same, and BTW, I think the roast I did Friday night was about the same size as your small one. Good luck, and let us know how it all comes out