Please help me with my first ribeye roast

Tier1Terrier

Just picked up a 5 1/2 pound ribeye roast from Costco (boneless). I've never made one of these before. I'm looking for a failsafe recipe to make this on the egg. The desired internal temperature will be somewhere between medium and medium rare. What temperature should I plan to cook this at and approximately how long should I expect for it to take?  I am assuming this should go indirect (I won't use a plate setter - instead, I'll put the roast on a v-rack in a roasting pan) but please let me know if otherwise. Should I cook it to a particular internal temperature and then remove, heat up the egg to 600, and then sear all the way around ? Also, i have a brand new container of DP Cow Lick Steak Run - would this be good to season the roast and if so, should I use it lightly or generously?  Any other tips, suggestions, or ideas would be greatly appreciated. Thanks.

BIll-W221

I'm not an expert but I did a 6 lb  a couple weeks ago and went 275 for 2 hours indirect to get to 110 and pulled it. Then got the heat up to over 500 and seared for a couple minutes, it eventually rose to 130 while resting getting close to medium. I used Holy Cow and went rather heavy. Next time I did it I went a little lower and slower and it took 3 hours with a final temp of 125. Results were great both ways, lower and slower a little better as it was closer to medium rare. 

These shots are from the first try, the lower and slower had a more even color from edge to edge.

Hawg Fan

@BIll-W221 Your PR roast is a thing of beauty.

Tier1Terrier

BIll-W221 said:

I'm not an expert but I did a 6 lb  a couple weeks ago and went 275 for 2 hours indirect to get to 110 and pulled it. Then got the heat up to over 500 and seared for a couple minutes, it eventually rose to 130 while resting getting close to medium. I used Holy Cow and went rather heavy. Next time I did it I went a little lower and slower and it took 3 hours with a final temp of 125. Results were great both ways, lower and slower a little better as it was closer to medium rare. 

These shots are from the first try, the lower and slower had a more even color from edge to edge.

This may seem like a dumb question but when you seared it, did you do it directly on the grill over the coals or did you leave it indirect and just have the temperature way up high?

BIll-W221

When I pulled the roast off to rest I pulled out the plate setter and put the grate right on the fire ring. Then I used the pit controller to get the temp up quick, just put the controller probe on the side table so the fan would stay on, it didn't take long for the temp to get hot enough to sear. 

BIll-W221

Thanks Hawg Fan, the pictures are of the CHristmas test roast. This is the CHristmas roasts And I dry brined the Christmas roasts for 36 hours, forgot to take plated pictures of these as I cooked at home then served at my sisters house. 16 lbs of yum

Mikee

I would cook it in the 250* -260* range. I do not use any smoke wood or chips. The lump charcoal will add enough smoky flavor. If you pull it sooner than later than do a reverse sear. If you catch it late and the temp are up, then let it be.

I did a boneless roast last week. The bottom was much hotter. I had to flip the roast so even it out.

BIll-W221

good point on the bottom being hotter, the back of the egg is typically warmer so i rotated front to back after an hour and a half or so.

Tinyfish

You can follow what @BIll-W221 did or you can simply cook at 325f to 350f indirect till an internal temp of 120f and rest before slicing. You are probably looking at 15 to 18 mins a pound but your  roast is boneless so it may cook a touch faster. I always cook a bone in roast so my time per pound may he off.

Tier1Terrier

Here is the finished product. Cooked at 250 until 120 IT. Removed from egg and cranked it up to 600. Then put back on egg till IT of 132 then removed, rested, and ate.  It was perfect!  Thank you everyone for your help. 

Brisket_Fanatic

Looks great, nice job. 

rblarrcpa

Now I'm HUNGRY!!   Looks great.  I'm waiting for an occasion to do one of these.