Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Bone-In Ribeye Roast

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

Plan to sear at the end.


Comments

  • SkiddymarkerSkiddymarker Posts: 6,065
    edited 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
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • lousubcaplousubcap Posts: 5,470
    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!
    Louisville
  • Awesome...will try that way.  Thanks for the input
  • AviatorAviator Posts: 1,511
    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. :)

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • 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. 
    rib roast.jpg
    3264 x 1840 - 891K
    XL BGE w/CyberQ Wifi, KCBS CTC CBJ
  • How did you do the final sear?
  • 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..."
    XL BGE w/CyberQ Wifi, KCBS CTC CBJ
  • billyraybillyray Posts: 1,116
    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.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • 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?
    XL BGE w/CyberQ Wifi, KCBS CTC CBJ
  • ShiffShiff Posts: 1,189
    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
    Barry Lancaster, PA
  • North_Is_UpNorth_Is_Up Posts: 121
    edited 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. 
    XL BGE w/CyberQ Wifi, KCBS CTC CBJ
  • Turned out great...here are some pics
    IMG_0316.jpg
    2448 x 3264 - 3M
    IMG_0318.jpg
    2448 x 3264 - 3M
Sign In or Register to comment.