Rib Eye Roast Thoughts?

Grillmagic

Hi Everyone, I am picking up a 7 to 8 pound boneless choice roast tomorrow to cook on Sunday for 9 adults, I have made several and they always come out great and I thought I would run my plan by anyone that has a history doing these and see your thoughts and or ideas. I plan on cooking it whole at 250 dome until 115/120 3 1/2 to 4 hrs. monitoring it with the maverick 733 then opening up the XL and searing at 550/600 direct rolling it on all sides to I hope 128/133 then resting 15/20 minutes to what I hope is 135/140 finished.

Chuck King

Dimondale Michigan

Biggreenpharmacist

I dont think it will take that long to get to 115. Other than that you should be okay. 

Nanook

My favourite prime rib rub......

2 tablespoons ground black pepper

2 teaspoons dried rosemary leaves

2 teaspoons dried thyme or oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon American paprika

1/2 teaspoon chipotle or cayenne powder

5 tablespoons olive oil or another vegetable oil

Grillmagic

Biggreenpharmacist said:

I dont think it will take that long to get to 115. Other than that you should be fine 
The ones I have done in the past I took to 130/133 and no sear rested to 137/140

Biggreenpharmacist

I like to take them to 115 and then sear. I just like to have that extra bit of crust but either way works. Its just been my experience that they climb to 110-115 a lot faster than I ever anticipate. Never more than hour and a half, but the biggest one I've done was about 6-7lbs. 

Terrebandit

Your plan sounds good to me. 

SmokeyPitt

Sounds like a good plan to me.  As far cook time, once the length of the roast exceeds the thickness they will cook about the same time. 

Illustration from AmazingRibs.com:

Grillmagic

Well it's on, 250 dome EVOO and DP Cow Lick indirect with 3 chunks of Apple with some bacon wrapped cream chesse stuffed mini peppers 

Grillmagic

It came out Great!