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Unread 12-07-2012, 07:24 PM   #1
MStoney72
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Default Bone in Ribeye roast

I'm cooking an 18# bone in ribeye roast tomorrow for my wifes side of the family and I was wondering if I could get some insight on this. I was thinking about slow cooking it to around 115 and doing a really hot reverse sear, but don't really know much about anything else. Any insight would be greatly appreciated. Here is a picture of it rubbed down before wrapping it and putting it in the fridge

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Unread 12-07-2012, 07:39 PM   #2
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Looks great. I usually cook mine at 225-250 to an internal of 125* and then let it rest a bit while I get the cooker up to 400* or hotter, then back on to get a crust, which doesn't take long. The difference for me is I cook mine boneless on the rotisserie, I'm not sure how the bone on will play out. Only cooking to IT of 115*, not sure that the meat at the bones would reach even a rare temp of 130*. I'm sure that many others here that have done the bone in will chime in and get you the info you need.
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Unread 12-07-2012, 07:45 PM   #3
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I prefer to cook bone-on, and you will want to take it to more around 225F internal taken in the middle of the roast. Then do the sear. Unless you are going for a black & blue cook, the 115F internal will not be enough to be even rare. Unlike a smaller cut of meat, the reverse sear over 400F or higher heat will not raise the IT much more than a total of 5 degrees for the first inch or so of meat. I do cook at ranges between 225F to 250F, preferring the lower range if possible.
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Unread 12-07-2012, 07:46 PM   #4
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I am not a reverse-sear fanatic, but for this cut of meat, I think it is absolutely appropriate. I also agree that you could do a rest at your target temperature, and get your cooker up to a 400-plus temperature, and really put a nice crust on the outside, and have a stellar rib roast.

Some people will not like their meat that rare, but you can always toss their slice back on the cooker to cook more. But, I think you are on the right track.

Good luck. Tell us how it turns out (with pr0n).

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Unread 12-07-2012, 07:57 PM   #5
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Quote:
Originally Posted by landarc View Post
I prefer to cook bone-on, and you will want to take it to more around 225F internal taken in the middle of the roast. Then do the sear. Unless you are going for a black & blue cook, the 115F internal will not be enough to be even rare. Unlike a smaller cut of meat, the reverse sear over 400F or higher heat will not raise the IT much more than a total of 5 degrees for the first inch or so of meat. I do cook at ranges between 225F to 250F, preferring the lower range if possible.

Do **NOT** take it to ~225 internal.

Methinks Mr. Landarc had himself a typo.
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Unread 12-07-2012, 08:07 PM   #6
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bah! thanks, 125F internal is what I meant. Gotta be more careful
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Unread 12-07-2012, 09:11 PM   #7
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Beef its what's for dinner eh ............. that's a big one ......
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Unread 12-07-2012, 11:02 PM   #8
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I basically do what most everyone else does. 225* to ~125* internal (maybe a couple degrees less). I take it off and tent for 20 minutes, and open my vents. I normally have the fire going about 600* or so for a quick sear. During the rest, I find it typically climbs 10* IT. The sear is fast, so no need to rest afterward.

So, let's see, that was cook at 125* until an IT of 600* then sear at 225* Did I get that right?

The only thing I can really add is that many people prefer the ends. You might want to slice this in half before you cook.
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Unread 12-08-2012, 12:11 AM   #9
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Marc,

Let us know how you cook it and how it turns out. I plan to cook one week after next...

Brian
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Unread 12-08-2012, 08:53 AM   #10
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Will do Brian:)

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Unread 12-08-2012, 08:58 AM   #11
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Thanks everybody for your insight, I don't really wanna screw this up. I'm thinking about giving myself 4hrs on this due to the size, plus I can control fire really easy so if I need to speed up or slow down I will have plenty of time to adjust. Thanks again:) Also I decided to cut this roast in half, because I'm going to have about 4 people looking for the ends, so that's my solution to that;)

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Unread 12-08-2012, 09:13 AM   #12
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After reading this thread I think I am going to take a similar approach with Cab Bottom Round roast I am doing tomorrow.

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Unread 12-08-2012, 09:24 AM   #13
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Last time I cooked one, I cut the bones off (all in one piece) and then tied them back on with butcher string. Made slicing super easy.
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Unread 12-09-2012, 10:17 AM   #14
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Thank you everyone that helped out, dinner was great! The bone in ribeye roast turned out great and I just want to say thank you for all of the great information. I ended up cutting this roast in half just because I wanted to have something for everybody here are the pictures of it right after I took them off the cooker


and the other one

After a decent rest I sliced then up


Another really cool thing about bone in ribeye roast is that they come with a free set of Dino bones, or Ribeye on a stick, lol. These went back on the grill for a couple hours;).
I would cook another one of these in a heartbeat, what a great dinner.:). Thanks for looking, and think you for all of the help

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Unread 12-09-2012, 10:23 AM   #15
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Where is mine?
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