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View Full Version : Boneless Ribeye Roast time guesstimate


bproffer
12-06-2014, 01:17 AM
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!

http://i727.photobucket.com/albums/ww279/bproffer/A26E869A-D574-412E-B36C-C0E0777477AB_zps61ybt5st.jpg

http://i727.photobucket.com/albums/ww279/bproffer/363BBEDD-C0DF-44E4-BB33-A0C4DA55A223_zpshctplra4.jpg

http://i727.photobucket.com/albums/ww279/bproffer/2AC5EB31-AD8F-460E-89B7-C9BA26764FBA_zpsyiwo81fd.jpg

code3rrt
12-06-2014, 03:08 AM
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
12-06-2014, 03:44 AM
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
12-06-2014, 08:38 AM
I will definitely post some more pics as the cook moves along. :thumb:

bproffer
12-06-2014, 09:53 AM
Just went on to the smoker.



http://i727.photobucket.com/albums/ww279/bproffer/2D156B49-E8B9-4A4A-8B59-1899188A890A_zps2txeue0z.jpg


http://i727.photobucket.com/albums/ww279/bproffer/BE582351-EF48-4D1A-861B-70FFB58D0785_zpsjap7lwtv.jpg

ShencoSmoke
12-06-2014, 10:02 AM
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
12-06-2014, 10:12 AM
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
12-06-2014, 10:20 AM
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
12-06-2014, 10:57 AM
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
12-06-2014, 02:52 PM
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!

http://i727.photobucket.com/albums/ww279/bproffer/F08F0E65-AE2D-4F86-8138-4426B6E61EC9_zpsxdim6olu.jpg

http://i727.photobucket.com/albums/ww279/bproffer/E65C24BF-0864-4DC4-A47B-C688B9808AFF_zpsll4ij2tv.jpg

http://i727.photobucket.com/albums/ww279/bproffer/60E3CC9E-7B64-4704-8B0B-BF17A380980D_zpsodrrffad.jpg

http://i727.photobucket.com/albums/ww279/bproffer/C59A9E85-1BF7-422E-8952-C05D8F5EDE8D_zpsllghhdrq.jpg

93vpmod
12-06-2014, 03:09 PM
I'm ready for a large end cut! Hope you enjoy...

jayman
12-06-2014, 03:22 PM
Patiently waiting for the money shot!

bproffer
12-06-2014, 05:15 PM
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.



http://i727.photobucket.com/albums/ww279/bproffer/855839A3-1F60-4F53-B97D-43F95ED1A3AB_zpse7smfjg1.jpg

http://i727.photobucket.com/albums/ww279/bproffer/D0053821-DFBE-4DBE-B6D4-7C37723C6420_zpsbdenc39j.jpg

http://i727.photobucket.com/albums/ww279/bproffer/423F80AB-6D8C-48D6-AAF3-2E54BFADA759_zpsaaoq9lca.jpg

Ron_L
12-06-2014, 05:34 PM
Looks good to me!

JABonk
12-06-2014, 05:37 PM
I'm drooling:icon_smile_tongue:Looks AWESOME!

Jadog
12-06-2014, 06:19 PM
I'd hit all that. Great job. Thanks for taking time to take and post pics...:clap:

code3rrt
12-06-2014, 08:21 PM
Great job, looks perfect from here!

KC

ShencoSmoke
12-06-2014, 08:26 PM
Great cook!

Enrico Brandizzi
12-08-2014, 08:42 AM
Wow! It looks delicious.

grillzilla10
12-08-2014, 09:46 AM
Amen!!!!!:clap::clap::clap:

Nvoges
12-08-2014, 12:04 PM
You willing to take in any more family members? I'd be up for a Christmas meal like that!

jayman
12-08-2014, 12:06 PM
Looks fantastic! well done!

Demosthenes9
12-08-2014, 12:18 PM
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.



Have to be careful following recipes of "X mins per lb" as the weight of the loin doesn't determine the cook time. Rather, it's the thickness. An 8lb 1/2 loin that is 5 inches thick will take the same amount of time to cook as a 16lb whole loin that is 5 inches thick.