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Ribeye Roast - Meathead's recipe

R2Egg2Q
R2Egg2Q Posts: 2,137
in EggHead Forum
Picked up a 4 bone ribeye roast and decided to try Meathead's recipe over at the AmazingRibs site.  His recipe calls for a well trimmed, boneless roast.  Here's the roast and bones after pulling them out of the fridge (they'd been salted and sitting since Sat AM):


I chose to tie up the roast to get a rounder shape.  Everything was rubbed with Mr's O'Leary's Cow Crust (recipe from AmazingRibs as well).


Cooked indirect in the LBGE with a little cherry and oak for smoke until IT hit 120:


Pulled out the PS Woo and got the LBGE up to 500+ for a quick sear and aimed to pull at an IT of 130:




Sliced and served:


Thanks for looking.  Happy Holidays all!

XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

Bay Area, CA
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Comments

  • Durangler
    Durangler Posts: 1,122
    Perfection...
    Beautiful 
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    edited December 2017
    Fantastic!  Nice even color the whole cut - nice work!
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  • jetman96
    jetman96 Posts: 127
    Beautiful cook! I used the same recipe recently and it provides great guidance.
    Cincinnati, OH
    Large BGE
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Bravo - looks perfect!

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Canugghead
    Canugghead Posts: 13,717
    Nice!  I also like to debone and tie, cooks more evenly and easier to serve. The rack of bones serves as cooking rack too.

    canuckland
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  • lousubcap
    lousubcap Posts: 36,798
    Great process and outcome right there.  Nailed the cook.
    BTW those bones are beef back ribs.  Cook stand-alone at around 250-260*F for 5+/- hours til they pass the tooth-pick test.  Another banquet.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • thetrim
    thetrim Posts: 11,387
    Nice job.  You rocked it!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    jetman96 said:
    Beautiful cook! I used the same recipe recently and it provides great guidance.
    Thanks!  Since you made the gravy, how'd you like it?  Admittedly, I didn't read the gravy portion too closely and figured I'd smoke the bones and eat them rather than use in the gravy.

    lousubcap said:
    Great process and outcome right there.  Nailed the cook.
    BTW those bones are beef back ribs.  Cook stand-alone at around 250-260*F for 5+/- hours til they pass the tooth-pick test.  Another banquet.  FWIW-
    Thx Cap! Now that you mention the bones, I kind of left them out of the picture didn't I?  Have no fear, they were smoked at the same time as the roast (and continued after the roast was done).  In my post-eating food coma brought on by eating the  ribeye roast I didn't think to take more pictures.  I just had a rib during lunch today. Not my best beef back ribs but still pretty tasty.


    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Perfection, R2! 
    Living the good life smoking and joking
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  • jetman96
    jetman96 Posts: 127
    R2Egg2Q said:
    jetman96 said:
    Beautiful cook! I used the same recipe recently and it provides great guidance.
    Thanks!  Since you made the gravy, how'd you like it?  Admittedly, I didn't read the gravy portion too closely and figured I'd smoke the bones and eat them rather than use in the gravy.
    Gravy was good, but I ended up cooking it down too much and didn't have a large amount. Also, I should have separated out the fat, which I will do next time. Otherwise, a good flavor.
    Cincinnati, OH
    Large BGE
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  • northGAcock
    northGAcock Posts: 15,173
    Another purdiun right there. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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