19# whole ribeye

and you are cooking the full 19 pounds for what reason? - especially since you have never done that before. I paid $103 today for a 17 pound ribeye that I'm dry aging and then will be cutting up, but egging in smaller quantities.

For a ribeye, no bones, no waste, very little shrinkage, you could use a ten pound roast for twenty people and still have meat left over.

if it doesnt have much fat i cook direct, if there is a good amount of fat i cook indirect. start around 450/500 for half an hour and drop temps down to about 325, or keep it simple and just cook it 300/325. i like to chop them into a couple roasts to get more ends, with 20 people there will be more than 2 that want ends.

they bend the rules alot naming that roast, here with no bones it would be a delmonico roast, a ribeye roast, a rib roast. if it had bones my butcher would call it a prime rib, rib roast, or delmonico, with bones :laugh: never mentioning if it were prime or choice, you would need to ask :laugh: