Bone in Ribeye roast - Page 2

gtr · 12-09-2012, 10:59 AM

Very nicely done sir!

I have one in the fridge dry aging for Christmas dinner.

K80Shooter · 12-09-2012, 11:14 AM

Great looking prime rib!!

brbbbq · 12-09-2012, 08:35 PM

I put mine on indirect at 400. After 45 mins. I lower the temp to 325 and remove at 125 internal. Awesome crust. Takes 3.5 to 4 hrs.

code3rrt · 12-09-2012, 09:17 PM

Hot Damn......That is gorgeous! You nailed that! What a beautiful cook, good work.

landarc · 12-09-2012, 11:07 PM

Thanks for posting back, that roast looks great

RAYSOR · 12-12-2012, 07:50 PM

Looks great, thanks for the pics.

MStoney72 · 12-12-2012, 08:26 PM

Thanks everybody for the kind words this meal really turned out great and it was actually a really fun cooking:)

Sent from my PC36100 using Tapatalk 2

tuckerdog99 · 12-12-2012, 08:37 PM

Beautiful looking Roast
Question. Since at high Temp there is little advantage in term of smoke production, could one have a conventional oven Pre-Heated to 450 to finish the reverse sear and establish a good outside crust. Would seem to be cost effective in terms of Pellet usage etc
Thanks
Michael

Gore · 12-12-2012, 08:40 PM

Beautiful!

Hoss · 12-12-2012, 10:29 PM

Looks great!

Pyle's BBQ · 12-12-2012, 11:23 PM

Quote:

Originally Posted by tuckerdog99

Beautiful looking Roast
Question. Since at high Temp there is little advantage in term of smoke production, could one have a conventional oven Pre-Heated to 450 to finish the reverse sear and establish a good outside crust. Would seem to be cost effective in terms of Pellet usage etc
Thanks
Michael

The answer is yes. I would have it as hot as your oven will go. That way the roast is in the oven for the shortest amount of time as possible.

logic · 12-12-2012, 11:28 PM

looks darn good.

12-09-2012, 10:59 AM	#16
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Very nicely done sir! I have one in the fridge dry aging for Christmas dinner. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-09-2012, 11:14 AM	#17
K80Shooter On the road to being a farker Join Date: 10-20-12 Location: Hartwell, GA Downloads: 0 Uploads: 0	Great looking prime rib!! __________________ X-Large Big Green Egg

12-09-2012, 09:17 PM	#19
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Hot Damn......That is gorgeous! You nailed that! What a beautiful cook, good work. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-09-2012, 11:07 PM	#20
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Thanks for posting back, that roast looks great __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-12-2012, 08:26 PM	#22
MStoney72 Full Fledged Farker Join Date: 01-08-12 Location: Osceola, indiana Downloads: 0 Uploads: 0	Thanks everybody for the kind words this meal really turned out great and it was actually a really fun cooking:) Sent from my PC36100 using Tapatalk 2 __________________ Weber performer 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold)

12-09-2012, 08:35 PM	#18
brbbbq Is lookin for wood to cook with. Join Date: 04-08-09 Location: west columbia, texas Downloads: 0 Uploads: 0	I put mine on indirect at 400. After 45 mins. I lower the temp to 325 and remove at 125 internal. Awesome crust. Takes 3.5 to 4 hrs.

12-12-2012, 07:50 PM	#21
RAYSOR On the road to being a farker Join Date: 01-18-09 Location: Houston Downloads: 0 Uploads: 0	Looks great, thanks for the pics.

12-12-2012, 08:37 PM	#23
tuckerdog99 Found some matches. Join Date: 09-17-12 Location: Lake Oswego, oregon Downloads: 0 Uploads: 0	Beautiful looking Roast Question. Since at high Temp there is little advantage in term of smoke production, could one have a conventional oven Pre-Heated to 450 to finish the reverse sear and establish a good outside crust. Would seem to be cost effective in terms of Pellet usage etc Thanks Michael

12-12-2012, 08:40 PM	#24
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Beautiful! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

12-12-2012, 10:29 PM	#25
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Looks great!

12-12-2012, 11:28 PM	#27
logic Knows what a fatty is. Join Date: 05-06-12 Location: Texas Downloads: 0 Uploads: 0	looks darn good.