question: bone in ribeye roast

ronbeaux · January 2006

Just picked up a 4.25 lb bone in ribeye roast at $8.29 per lb. It has two bones. And is choice not select.[p]Question;
I read back through the archives and looked at NTW web site and have seen several methods of cooking these. Sear first, remove and rest and lower temp and put back in the egg and then bring up to the internal you want (trex) and the other is to heat the egg up to 500 and put it on and then close off enough to get the temp back down to around 300 and cook until the internal is around 125 for medium rare. I've also actually cooked one in a clay flower pot like Alton Brown.(pre-egg)[p]Has anyone tried it both ways, and if so which was better??[p]I don't mind the putting it on and taking it off and all the adjusting, in fact I live for it!! The more work the better! I got plenty of beer and time.

ronbeaux · January 2006

ronbeaux,
Whoops. NTW should read TNW (The Naked Whiz)

BabyBoomBBQ · January 2006

ronbeaux,[p]I do these often and use the "Good Eats" method as my guide. It's hard to keep the egg at 200 without adding 3 firebricks on the platesetter to restrict the air flow more, so I geerally cook them at 225 to 250. I don't bother with the high temp "crust" step. Pics at link below.[p]
[ul][li]Rosemary Smoked Rib Roast Pics[/ul]

jerseymatt · January 2006

ronbeaux,
I have done it both ways. The last one i did was a 2 riber. i coated w/ EVOO and Dizzy Pig's Red Eye Express. Then I trexed it. It was the best I have ever had. My vote is trex all the way!

fishlessman · January 2006

<p />ronbeaux,
my vote is for the trex method, the roast temps should be lower, 325 for a bone in piece like that. serves 2 : )

ronbeaux · January 2006

BabyBoomBBQ ,
That looks delicious! Nice quick shot of the bobcat, that is rare around here, they are too sneaky.

Unknown · January 2006

BabyBoomBBQ, at what temp did you remove that roast? It looks like about 105°-110°....just right for me. [p]

PedroWuzHere · January 2006

For the holidays, and thank god this worked out (very critical family members) the reverse TrEX did a phenominal job.
My friend who posts as EddieMac suggested going heavy on the smashed garlic crust to go along the norms, salt, pepper, rosemary, etc. I have to tell you, I'll never order Prime Rib in a restuarant again.

question: bone in ribeye roast

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