Pork Ribeye Roast

Ripnem · November 2009

This one turned out much better than the last. Thanks to Steven for raising the big red flag and getting me to slow cook it. Started with some Teds bone dust and Apple wood smoke at 250 for about 4 hrs till the meat hit 135. Then wrapped in foil and towels into the butt cooler. Rolled over to my buddies place and seared it up quick on his small before another short rest.

Kids ate it like halloween candy with a handle. :P

Thanks again Steve,

cookn biker · November 2009

Geeze that is beautiful!! Great job man!

Little Chef · November 2009

Adam...That looks great!! Always been a fan of the higher temp cook of this cut....but I will have to try the slow method. It looks fantastically moist!

Thanks for sharing!

Ripnem · November 2009

Get yourself that Cosco card. That was a $16 piece of meat.

Thanks,

Ripnem · November 2009

The last one I did was at 325 and finished around 400. This one was WAY better.

Thanks LC,

Hoss · November 2009

LAWDAMERCY!!!You done flung a cravin on me! :woohoo: Looks YUMMEE!!!

Panhandle Smoker · November 2009

Looks great Adam! I have one in the freezer, I am glad you posted this.

Luvs to shoot clay · November 2009

Yeah, what Hoss said. Gotta try me one of those!

Ripnem · November 2009

Something everyone should try.

Thanks,

Ripnem · November 2009

I'm glad I asked for advise and got Steves

Get after it Eddie, you'll love it.

Thanks,

Ripnem · November 2009

You won't be sorry. I will be doing them way more often.

Hoss · November 2009

I'll try ANYTHING twice,and the fun stuff more than that!

:evil:

JLOCKHART29 · November 2009

Very nice and looks like cooked almost perfect! :woohoo:

Little Steven · November 2009

Adam,

I only do loins like that now. Quite a difference in the amount of moisture eh? How was the rub? Ted Reader is really popular up here but I've never tried his stuff. He just became an egghead recently.

Steve

Misippi Egger · November 2009

Adam, is that usually called a ribeye roast? Don't know that I've seen that cut before. It sure looks like a great cook! (We don't have a Costco).

Little Steven · November 2009

Clark,

They call them bone in loins here.

Steve

Misippi Egger · November 2009

Thanks, Steve !

I will look for it at my local store. Sure looks like a good cook!

Do you do the reverse sear, like Adam, or sear first, then slow cook. I usually sear first, as I think I can control the final temp better, but I guess I could change with a small (or large

) learning curve! :woohoo:

Little Steven · November 2009

Clark,

I've done them both ways and it doesn't make much differrence. I think the front end sear leaves it a little darker, the back end crisps the fat up better. The last couple I have done have been fine without a sear cooked fat side down.

Steve

Misippi Egger · November 2009

Great advice - can't wait to give it a try ! Thanks.

Big George's BBQ · November 2009

Yum That looks Great

Grandpas Grub · November 2009

Very nice looking cook.

Congratulations, Kent

PWise · November 2009

That's looking great Adam!!

Cheers!

Ripnem · November 2009

Everyone loved it man. I thought the rub was great.

Bone Dust!

Ripnem · November 2009

Thanks GG!

Cooking a meal like that for 2 families, at about 20 bucks (including squash) just seems too good to be true.

Ripnem · November 2009

The last one I got from the grocer said "Ribeye Roast" this one said "Bone in Pork Loin Roast"

I still think the coolest part was the 4 kids holding the bone and chowin down. Stopping only to say (with a mouth full) "This is really good...can I have more"

Ripnem · November 2009

George,

Give it a go! It's a fun one

Thanks,

Ripnem · November 2009

Thanks Pato!

How's business been?

Car Wash Mike · November 2009

Adam looking good. Hard to find those around here.

Mike

Ripnem · November 2009

For sure a new favorite round here.

Thanks.

Pork Ribeye Roast

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