Whole Ribeye Question

TurboDog · 01-13-2013, 11:09 AM

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?

TurboDog · 01-13-2013, 11:15 AM

Just a pic

chriscw81 · 01-13-2013, 11:30 AM

I'd say the rotisserie isn't really necessary but that's just me.

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V-wiz · 01-13-2013, 11:30 AM

Go for it, use the rotisserie, i love using mine, it will cook evenly and distribute the juices very well.

Q Junkie · 01-13-2013, 11:35 AM

Quote:

Originally Posted by chriscw81

I'd say the rotisserie isn't really necessary but that's just me.

Sent from my Nexus using Tapatalk 2

I agree with Chris. On a hotter cook it would help and they are a bit of a pain.

BTW how did you get it to stick to the wall?

TurboDog · 01-13-2013, 11:44 AM

Quote:

Originally Posted by Q Junkie

I agree with Chris. On a hotter cook it would help and they are a bit of a pain.

BTW how did you get it to stick to the wall?

I apologize for that, I took the pic with my phone and have no idea why it came out sideways.

Captain Dave · 01-13-2013, 05:05 PM

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.

MisterChrister · 01-13-2013, 05:23 PM

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.

chrisjen · 01-13-2013, 06:18 PM

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

Johnny_Crunch · 01-13-2013, 06:26 PM

Can't wait to see the finished product

BigBellyBBQ · 01-14-2013, 03:11 AM

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

01-13-2013, 11:09 AM	#1
TurboDog On the road to being a farker Join Date: 05-26-11 Location: Kentwood LA	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? __________________ Mike Price

01-13-2013, 11:30 AM	#3
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	I'd say the rotisserie isn't really necessary but that's just me. Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-13-2013, 11:30 AM	#4
V-wiz is One Chatty Farker Join Date: 03-20-12 Location: Los Angeles CA	Go for it, use the rotisserie, i love using mine, it will cook evenly and distribute the juices very well. __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

01-13-2013, 05:05 PM	#7
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	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. __________________ Thanks for noticing

01-13-2013, 05:23 PM	#8
MisterChrister Babbling Farker Join Date: 04-28-12 Location: Wis-con-sin	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. __________________ Kettleheads Anonymous Charter Member

01-13-2013, 06:18 PM	#9
chrisjen Got Wood. Join Date: 04-08-12 Location: Folsom Louisiana	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 __________________ Weber Kettle, WSM 22 with DigiQ2 and saving for Cajun Bandit rotisserie and ribolator

01-13-2013, 06:26 PM	#10
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Can't wait to see the finished product __________________ J Crunch

01-14-2013, 03:11 AM	#11
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	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 __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]