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whole rib eye loin

Unknown
edited November -1 in EggHead Forum
first attempt to cook large cut on my egg. need help with time and temp so I can bring it off at the correct time for our meal.
thanks in advance for the help

Comments

  • Shelby
    Shelby Posts: 803
    Tony,
    How big is it? What are you doing to prep it for cooking? I've never done one on the egg and was about to post a similiar question, so I'll be interested in seeing the thoughts.
    My thinking is indirect(inverted plate setter) at no more than 350* on the grill over a drip pan and pulling it at an internal temp of no more than 145*. But I just don't know what to allow time wise per pound.