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Whole ribeye roast

Big Brick
Big Brick Posts: 2
edited November -0001 in EggHead Forum
Need help with a whole ribeye roast. Choice 14 lb boneless untrimmed. I plan on using a dry rub and let rest overnight in the frig and using my plate setter to inderect cook. At what temp and how long do I cook for best results? Is the plate setter the best way to go or should I direct cook such a large piece of meat? Any suggestions on wood chips?
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Comments

  • AZRP
    AZRP Posts: 10,116
    Big Brick,
    I cut them into inch and a half steaks, vacuum seal, and freeze. If you want to cook it whole, check out some methods for prime rib. -RP
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  • EddieMac
    EddieMac Posts: 423
    We regularly cook whole ribeye roasts for our catering business. We take a big shot of peepled garlic cloves, ground black pepper and EVOO...toss it all in the food processor...Grind it all up...into a somewhat oily,thick garlic paste...and slather all over the beast....[p]Indirect...350....We like oak barrel chunks...140 internal meat temperature..take off...let rest for 15 - 20 minutes...slice and eat![p]Ain't rocket science...just good...[p]Ed McLean
    Ft. Pierce, FL

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