Boneless Ribeye Roast time guesstimate

bproffer · Dec 6, 2014

I am smoking 4 boneless ribeye roast for our family Christmas party tomorrow. Each roast weighs between 6.7 and 7.8 lbs. I trussed them to make them a bit more uniform and to help them cook evenly. The plan is to smoke them @ 200-225 in my FEC-100 until 120° IT. Then I will throw them in the cambro for a few hours until it is time to serve and then I'll blast them @ 550° for 6-7 minutes to set the crust.

Any guesstimates on how long they will take to get to 120°? I know they are done when they are done, but just looking to get a ball park guesstimate so I know when to throw them on the pit.

Btw, rubbed with some Worcestershire sauce, kosher salt, Montreal steak seasoning and Rosemary.

Thanks in advance!

code3rrt · Dec 6, 2014

When I've done whole boneless rib roasts (17-20lbs), I keep my cooking temps in the 225-250 range, and the roasts take about 3.5-4.5 hours to reach an IT of 125-130. So just a WAG here, but I would think 3.5-4.5 hours at your cooking temps to hit an IT of 120. The great thing about the way you are doing it tho, is even if they get done early, they will hold very nicely until you are ready to sear!

Hope the cook goes well, let us know the details when you are done for future reference, and some pics would be cool too!

KC

ShadowDriver · Dec 6, 2014

Holy Jesus, those look tasty!

I apologize for being useless on the helpful side of things, but look forward to hearing how delicious it is (and perhaps some finished pron)!

bproffer · Dec 6, 2014

I will definitely post some more pics as the cook moves along. :thumb:

bproffer · Dec 6, 2014

Just went on to the smoker.

ShencoSmoke · Dec 6, 2014

Great start. I would guess 4-4.5 hours to 120 if your cooking at 225+. Never cooked one at 200, guessing that would be closer to 5 hours

bproffer · Dec 6, 2014

ShencoSmoke said:
Great start. I would guess 4-4.5 hours to 120 if your cooking at 225+. Never cooked one at 200, guessing that would be closer to 5 hours

I bumped the temp to 225°. We are eating between 2-3pm. It was cold this morning and took longer for the smoker to come up to temp, so I bumped it up a little.

Ron_L · Dec 6, 2014

I have an alternative idea for you... Stewart, the President of Cookshack does his rib roasts in either one of the Cookshack electric smokers or in the FEC-100 and I've used his method several times and the result is fantastic.

Here's the link...

http://forum.cookshack.com/eve/forums/a/tpc/f/3621020264/m/4921033983

Basically, he cooks the roasts at 250 for 12 minutes per pound and then drops the temp to 140 and hold the roast for at least 4 hours. This gives the juices time to recirculate.

bproffer · Dec 6, 2014

Ron_L said:
I have an alternative idea for you... Stewart, the President of Cookshack does his rib roasts in either one of the Cookshack electric smokers or in the FEC-100 and I've used his method several times and the result is fantastic.

Here's the link...

http://forum.cookshack.com/eve/forums/a/tpc/f/3621020264/m/4921033983

Basically, he cooks the roasts at 250 for 12 minutes per pound and then drops the temp to 140 and hold the roast for at least 4 hours. This gives the juices time to recirculate.

I will try this next time. The meat has already been in the smoker since 7:30 so I'll let is cruise along.

bproffer · Dec 6, 2014

Getting closer to service. Meat was in the smoker just over 4 hours and pulled them out when they were between 120-125.

I'm getting hungry!

93vpmod · Dec 6, 2014

I'm ready for a large end cut! Hope you enjoy...

jayman · Dec 6, 2014

Patiently waiting for the money shot!

bproffer · Dec 6, 2014

jayman said:
Patiently waiting for the money shot!

Wait no more! Everyone was waiting impatiently but it was worth it. Nice mixture of rare/med-rare. The crust was very flavorful and received great compliments! Pardon the poor color of the pics. There wasn't very good lighting in the kitchen.

Ron_L · Dec 6, 2014

Looks good to me!

JABonk · Dec 6, 2014

I'm drooling:icon_smile_tongue:Looks AWESOME!

Jadog · Dec 6, 2014

I'd hit all that. Great job. Thanks for taking time to take and post pics...:clap:

code3rrt · Dec 6, 2014

Great job, looks perfect from here!

KC

ShencoSmoke · Dec 6, 2014

Great cook!

Enrico Brandizzi · Dec 8, 2014

Wow! It looks delicious.

grillzilla10 · Dec 8, 2014

Amen!!!!!:clap::clap::clap:

Boneless Ribeye Roast time guesstimate

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