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Full Ribeye Primal or Sub Primal roast questions
I'm having a group of guys over for a get together in a week or so for a house cleaning party on Oct. 6th. By that, I have too much beer and too many cigars, and I needed a reason to have a party, lol.
To clarify the title, I'm looking to do a full ribeye primal or sub primal on the egg. Don't know if it will be bone in, or boneless, depends on what the butcher has. I've seen plenty of full tenderloin roast recipes/instructions, but not much on Ribeye's as most search results yield prime rib. Should be 8-12 people, so it's going to be a pretty big cut of beef. Goal is prime grade, but may end up with choice. Any advice on a cook like this would be greatly appreciated. Thinking of putting my rub on, searing around 700 or so on all sides, then bringing it down and finishing indirect. Also thought about doing indirect low and slow with a little wood, then searing at the end. Please chime in if you've done this before.