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First Ribeye Roast Results!!

Big MurthBig Murth Posts: 350
edited 4:16PM in EggHead Forum
Just to share my "Adventures in Expensive Meat"---Spin, Charwoody and the rest of you who checked in with great suggestions, it was/is fabulous:
Night before, covered my 5lb. roast in kosher salt and freshly ground pepper. Then hand-slathered it with extra virgin olio 'd oliva, and sprinkled some granulated (not powdered) garlic on it, and let it sit in the frig overnight wrapped in a big plastic bag. The next day, got the BGE roaring and seared all 4 sides for 2min. each @ 700. Took it and the grid off, "then" put equal amounts of J.Daniels Barrel chips and 3 big hunks of cherry wood on, and then put another grid on with the grille extender slung underneath to hold my drip pan.
Things were smoking furiously, and put the roast on with the lower vent open 1/4" and the top about 1/2 way, for a cook at 350 for about an hour and a half. Pulled it at 135 internal, and tented in foil for only about five minutes. Unbelievable. This is what I call an indirect/direct cook since you don't have a plate setter or firebricks to totally shield everything, but the drip pan underneath the top grid deflects the majority of the direct heat source. Thanks again to all my helpers for making my own private Eggfest a success!


  • djm5x9djm5x9 Posts: 1,342
    Big Murth:[p]A couple of questions please: Did the addition of wood to the fire give you much smoke to the outside edges? How much did the temperature rise from the pull to the eat? That meat is a nice cook, I know it was a crowd pleaser!

  • Big MurthBig Murth Posts: 350
    Daryl, I appreciate your posts that helped me get that baby cooked. I definitely had a smoky edge to the roast, even putting it over the smoke wood "after" the searing was done at 700. Nothing too strong or overbearing to make the Mrs. complain. Daughter Nan loved it too. I did not re-measure the temp after I pulled it and tinfoil tented it for the five minutes on the kitchen counter. Knowing that the cook was continuing internally, and the fact I like my meat hot, five minutes was all I wanted it to rest. Hope this is the info you're looking for and..........thanks again! Big Murth

  • Char-WoodyChar-Woody Posts: 2,642
    Big Murth, you did a beautifull job..I would have done nearly exactly the same. Great meat like a Standing Rib Roast sometimes requires only the kosher salt and peppercorn route.
    A very simple yet wonderful routine.
    Cheers on ya..

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