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Whole ribeye

hashissmokin
hashissmokin Posts: 238
in EggHead Forum
Kroger had whole choice ribeye roasts on sale for 5.99/lb.  Got a 15 lber and had cut up into eight 1 1/4 inch steaks and 1 5 lb roast.  Have never cooked a ribeye roast before.  I'm thinking indirect at 300 for 3-4 hours.  Any recommendations are welcomed.
LBGE, Paris, KY.
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Comments

  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    It wont take that long at 300 degrees. 

    Little Rock, AR

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  • Foghorn
    Foghorn Posts: 10,227
    Biggreenpharmacist said:
    It wont take that long at 300 degrees. 

    @Biggreenpharmacist is correct.  Pull it at 125 internal.  The center will be medium rare.  Will probably take 60-120 minutes at 300.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • hashissmokin
    hashissmokin Posts: 238
    thanks guys.  Guess my next question is how would you serve it?  Liked pulled or cut into pieces?  
    LBGE, Paris, KY.
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I'd serve it sliced... Think prime rib

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • hashissmokin
    hashissmokin Posts: 238
    @shtgunal3 that's what I was thinking.  
    LBGE, Paris, KY.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Google search "prime rib egghead forum". You will see all kinds of examples. 

    Little Rock, AR

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  • NonaScott
    NonaScott Posts: 446
    Deleted misread OP
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • hashissmokin
    hashissmokin Posts: 238
    Found a post that I think I'll be stealing from. 
    LBGE, Paris, KY.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Sweet. Let us know how it works out and take plenty of pics. 

    Little Rock, AR

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  • dldawes1
    dldawes1 Posts: 2,208
    I'm going to Kroger when I get off work today and picking mine up too.
    I saw the ad last night.

    Sounds like you have it under control.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • hashissmokin
    hashissmokin Posts: 238
    I need to start doing that.  Problem is it is kind of a hassle.  Is there an easier way to do it straight from your phone rather than saving the pics to PC and uploading them?
    LBGE, Paris, KY.
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  • hashissmokin
    hashissmokin Posts: 238
    dldawes1 said:
    I'm going to Kroger when I get off work today and picking mine up too.
    I saw the ad last night.

    Sounds like you have it under control.
    @dldawes1, sorry they were only on sale thru 6/27
    LBGE, Paris, KY.
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  • dldawes1
    dldawes1 Posts: 2,208
    Our store might be different....I hope....I just saw it last night. ???  Maybe I looked at it wrong.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • johnnyp
    johnnyp Posts: 3,932
    edited June 2016
    hashissmokin said:
    I need to start doing that.  Problem is it is kind of a hassle.  Is there an easier way to do it straight from your phone rather than saving the pics to PC and uploading them?
    I have an iPhone and simply visit the forum in my phones web browser. Then I can upload from my stored pics.  I assume android devices would be equally simple. 

    If you have blackberry or Windows phones, you're on your own. Ha!
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    hashissmokin said:
    @shtgunal3 that's what I was thinking.  
    he's right.  it ain't just like prime rib, it is prime rib
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • dldawes1
    dldawes1 Posts: 2,208
    My iphone is very slow at uploading pics to the forum. I usually lose some if I try to upload more than 1-2 pics at a time.  May just be my phone or Verizon service ??

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I load them straight from my Iphone. Its easy or I wouldnt do it. 

    Little Rock, AR

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  • hashissmokin
    hashissmokin Posts: 238
    @johnnyp.  I have an iPhone.  I've thought about doing that way before.  Seems a bit cumbersome, but It's better than the alternative.
    LBGE, Paris, KY.
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  • hashissmokin
    hashissmokin Posts: 238
    dldawes1 said:
    Our store might be different....I hope....I just saw it last night. ???  Maybe I looked at it wrong.
    Pretty sure circular ads for this region are the same.  they DO have ribeye steaks on sale for 7.99/lb though.
    LBGE, Paris, KY.
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  • johnnyp
    johnnyp Posts: 3,932
    I'll post a few screen shots.  

    Select this icon



    Choose files



    Choose from a pic you've already saved or one you're about to take


    Voila!
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • hashissmokin
    hashissmokin Posts: 238
    Darby_Crenshaw said:
    hashissmokin said:
    @shtgunal3 that's what I was thinking.  
    he's right.  it ain't just like prime rib, it is prime rib
    minus the bones
    LBGE, Paris, KY.
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  • hashissmokin
    hashissmokin Posts: 238
    @johnnyp thanks!
    LBGE, Paris, KY.
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  • dldawes1
    dldawes1 Posts: 2,208
    You are correct. Must have been an older ad.  At least the watermelons, pickles, Koolaid, and kroger charcoal are on sale this week !!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    hashissmokin said:
    Darby_Crenshaw said:
    hashissmokin said:
    @shtgunal3 that's what I was thinking.  
    he's right.  it ain't just like prime rib, it is prime rib
    minus the bones
    prime rib doesn't have to have the bones on it actually.

    just saying.  it's a prime rib roast, so, just roast it.  taking it to pull temps would be criminal in my book.  but it's doable

    best (in my opinion) is to dry age it for as long as possible, and go slow, 225-250 until done
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • hashissmokin
    hashissmokin Posts: 238
    Darby_Crenshaw said:
    hashissmokin said:
    Darby_Crenshaw said:
    hashissmokin said:
    @shtgunal3 that's what I was thinking.  
    he's right.  it ain't just like prime rib, it is prime rib
    minus the bones
    prime rib doesn't have to have the bones on it actually.

    just saying.  it's a prime rib roast, so, just roast it.  taking it to pull temps would be criminal in my book.  but it's doable

    best (in my opinion) is to dry age it for as long as possible, and go slow, 225-250 until done
    so I'm thinking 250 for 3 hours.  That would probably put me somewhere in that med rare range
    LBGE, Paris, KY.
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  • hashissmokin
    hashissmokin Posts: 238
    Can't go wrong with Kool-Aid 
    LBGE, Paris, KY.
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  • dldawes1
    dldawes1 Posts: 2,208
    hashissmokin...Be careful to check earlier than your three hour estimate.

    My first prime rib, I projected 3.5 hrs calculated on minutes/pound/egg temp....I checked its IT at 3 hrs to begin monitoring and it was already well done.

    Needlesss to say, it cooked alot faster than I had anticipated.

    My next one kept a probe in it from the beginning and at about 1:45, it was at 115 IT..after a quick sear....perfect medium rare.!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    hashissmokin said:
    Darby_Crenshaw said:
    hashissmokin said:
    Darby_Crenshaw said:
    hashissmokin said:
    @shtgunal3 that's what I was thinking.  
    he's right.  it ain't just like prime rib, it is prime rib
    minus the bones
    prime rib doesn't have to have the bones on it actually.

    just saying.  it's a prime rib roast, so, just roast it.  taking it to pull temps would be criminal in my book.  but it's doable

    best (in my opinion) is to dry age it for as long as possible, and go slow, 225-250 until done
    so I'm thinking 250 for 3 hours.  That would probably put me somewhere in that med rare range
    I think the key is to cook to a target internal temp, not to time.  250 for 3 hours is good a rough guideline, but you should monitor the internal temp.  Again this is a matter of preference but if you like medium rare I would cook it until the internal temp is in the 125-130 range.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • dldawes1
    dldawes1 Posts: 2,208
    I agree with SmokeyPitt ....I went 115 IT S&L, then after searing, IT was 135....perfect med rare for me.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited June 2016
    <Or>
    You could do this. 
    https://youtu.be/mo18GdOgdXw

    Just make sure the area you're doing the prep at is okay to look like Charlie Manson and The Family went on a killing spree. :tongue:
    I did prep outside on the egg/prep table. Here's mine. Turned out excellent. I'll do it again with the mindset of smashing it for an even wider surface area. The bones should be frenched (presentation only) and shield with foil if you so desire. 

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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