19# whole ribeye

cooksome · March 2011

Never cooked a whole rib eye and would like any advice I could get. temp. setup, appox time, Thanks yall!

RRP · March 2011

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.

cooksome · March 2011

I was wanting to cook it like a prime rib. Is that not a good idea? It's for sunday lunch about twenty people.

PattyO · March 2011

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.

cooksome · March 2011

Looking at it I may cut about 4-5lbs. off and do steaks later. however it's not boneless

fishlessman · March 2011

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.

PattyO · March 2011

A Ribeye is boneless. A Rib Roast has bones. I hope you weren't charged ribeye prices for the roast with bones.

fishlessman · March 2011

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:

transversalInactive · March 2011

Sounds killer to me!!

cooksome · March 2011

http://i451.photobucket.com/albums/qq233/normane2/food015.jpg
This is what I've got

FLbobecu · March 2011

cooksome wrote:

http://i451.photobucket.com/albums/qq233/normane2/food015.jpg
This is what I've got

Are you planning on cooking indirect? That's how I'd do it. Slower the better, if you have time. Otherwise, cook until IT of about 120*. And make sure your thermometer is calibrated, because you don't want to ruin that much meat.

cooksome · March 2011

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fishlessman · March 2011

definatly inderect with that piece, all that fat dripping will make it taste sooty if you cook it directly over the flames. i might cut it in three and even start one early because with that many people there will be some that want it on the well done side of medium

cooksome · March 2011

Thanks for all the input shoulld I use a drip pan for the drippings?

Brokersmoker · March 2011

Always is my opinion. Whats it gonna hurt? :blink:

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19# whole ribeye

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