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Whole Ribeye Question
I have this nice chunk of cab here , and I plan on cooking it on the UDS at about 250 till it hits an internal temp of about 135. If it lacks color I will sear it afterwards. My question is , I just got a rotisserie ring for my kettle , and it fits on my UDS , so would there be any benefit to putting it on the rotisserie? Or is it not going to make much of a difference?
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Just a pic
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I'd say the rotisserie isn't really necessary but that's just me.
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Go for it, use the rotisserie, i love using mine, it will cook evenly and distribute the juices very well.
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BTW how did you get it to stick to the wall? |
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I like the rotisserie... kind of makes it self basting. It also allows you to add rub mid cook to make a better crust. I do mine to 125 but the wife complains.
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Use it. From the standpoint of even temp distribution, not alot of gain that far away from the fire in a drum. BUT, a self-basting rib roast from the rotisserie action is a juicy glorious thing to behold! I love mine and use it wherever I can.
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I cooked a whole ribeye for Christmas to 135 double wrapped in foil and rested for 1 hour best piece of beef ever on my WSM haven't talked myself into rotisserie yet but sure would like to know how it comes out if you do use it
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Can't wait to see the finished product
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rotisserie should come out a little better..however I think 135 internal is high, because the best is when you slice then flash on the grill
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