Bone-In Ribeye Roast

JefCB01 · November 2012

For dinner tonight...a little over 5lbs. Want to do 325 but for how long???

Plan to sear at the end.

Skiddymarker · November 2012

If you can, cook at 225-250 until internal is 120. About two hours max for a 5#. Pull and then sear as you plan, so overall - worst case is 3 hours. The lower you can cook to get a 120 internal, the better - no smoke wood, let the rib and rub speak for themselves.

Check this link

http://eggheadforum.com/discussion/comment/1253839/#Comment_1253839

lousubcap · November 2012

Skiddymarker has it right (an opinion and we all know what those are worth)-season with fresh ground pepper and kosher (or sea) salt some rosemary and keep it low&slow to the desired finish temp-I see about 25 mins/# at 250*F on the dome-Great eats. Enjoy the journey and end results!

JefCB01 · November 2012

Awesome...will try that way. Thanks for the input

Aviator · November 2012

And please don't forget the drip pan underneath with some beefbroth and rosemary to make a super au jus. This is a very rewarding journey. :)

North_Is_Up · November 2012

I just did a 3.71 pounder today (first time with this cut of meat). Wally-world on sale for $4.88 for Choice. I live at 6000' feet and cooked it at 235 dome for 4.25 hours using a CyberQ Wifi to monitor and keep it honest. Really helped out using the CyberQ because it was raining and kept me from having to go out and check on it. Pulled it at 135 IT and finished it on a gasser at 550 for about 1 minute per side up and down, etc. Things just take a lot longer to cook on the BGE at altitude. Foiled it for about 15 minutes after the sear.

Used just Kosher salt and fresh cracked pepper. In the drop pan I used 16 oz beef broth, fresh rosemary and some crushed garlic. When this au jus was poured on the meat the garlic taste came through wonderfully. It make for about 8 oz of au jus, maybe slightly less.

It looks more rare in the photo than it really was. It was one absolute shade short of medium at that temperature. It was perfect for me. I don't like it too red.

Having never done it before, I was nicely surprised that the bones just peeled off, rather than having to cut them off. A small cut, but mostly just fell off by themselves when done.

One word of advice. Remember to take off the twine before searing. I didn't. It wasn't a disaster, though. I was able to peel off the burned remnants of the "twine bag" that the roast was in after it was mostly singed, but it wasn't pretty.

CoolBees · November 2012

How did you do the final sear?

North_Is_Up · November 2012

Seared on Weber gasser at 550 about 1 minute each side about 4 minutes total. It takes me too long to get up to 550 degrees at my altitude. It would be over an hour and, most importantly, "It was a dark and stormy night..."

billyray · November 2012

Sounds like an air flow problem, not altitude. Our vacation home is @ 7,000 feet and I get to over 600 in about 15 minutes.

North_Is_Up · November 2012

I agree that it is an air flow problem. After just 4+ hours of L+S, plus an additional first hour of getting the BGE up to a solid 235, there is enough air restriction in the grate to slow down the temperature climb. That, plus the altitude, makes it an unreasonable amount of time. I have an XL, so I'm stuck until there's a better grate available.

JefCB01: How did it turn out?

Shiff · November 2012

North_Is_Up said:

I agree that it is an air flow problem. After just 4+ hours of L+S, plus an additional first hour of getting the BGE up to a solid 235, there is enough air restriction in the grate to slow down the temperature climb. That, plus the altitude, makes it an unreasonable amount of time. I have an XL, so I'm stuck until there's a better grate available.

Have you tried using a wiggle rod to make sure there is good airflow through the grate? You can buy one or make it yourself.

See: http://thirdeyeq.com/Custom_Tools.html

North_Is_Up · November 2012

Thanks, Shiff. Interesting idea.

Darned cold, dark and rain last night made me fire up the gasser for its 4 minutes of searing work.

JefCB01 · November 2012

Turned out great...here are some pics

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Bone-In Ribeye Roast

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