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need help with cooking time and for a GBM of a ribeye roast

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Unknown
Unknown
edited November -1 in EggHead Forum
Hello all! I am a devoted fan of the EGG so much that I have 4 friends that have bought eggs as well. I am embarrased to say that I have not attempted to do a Rib Eye Roast. Well I have folks, inlaws outlaws and a couple of friends comming over tomorrow and want a Ribeye on the EGG. Any suggestions for cooking times and temps for a 10 +- lb roast? thanks for your help as This may push the 5th convert to the EGG!
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  • Shelby
    Shelby Posts: 803
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    Ron Brennan,
    Couple of quick questions: boneless or bone-in? Do you have a polder-type thermometer?
    When I do one, I typically season it simply...salt/pepper/onion and garlic powder. To me, I want the flavor of this meat to come thru more than a rub/I do mine indirect at 350*. Figure on 25 mins per pound roughly. Use your thermometer as your guide. Hope that helps. Let us know the results.

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