View Full Version : How long can I rest a Ribeye Roast?
Starman
03-31-2018, 05:11 PM
I usually rest on the counter for 30 minutes.
I used a different smoker today and it's going to be done an hour earlier than I planned.
Will it turn out ok if I rest it an hour or more?
Thanks
mchar69
03-31-2018, 05:31 PM
Depends on how you cooked it.
Could put it into the oven at the lowest setting.
Could wait until the temp settles, then foil and towel wrap into a warm cooler.
Could pull the thing right now, then set it back into the smoker.
Starman
03-31-2018, 05:45 PM
Thanks. Just pulled it at 130*.
Tented with foil. I think I'll wait for the temp to settle, then put in a cooler to extend the hold time.
mchar69
03-31-2018, 05:54 PM
Good move. What temp did you run?
Tricky
03-31-2018, 05:58 PM
I often hold mine for an hour+ by wrapping in foil and coolering. If you didn't sear at the beginning, you can crank up your oven as hot as it will go and pop it back in for a few minutes to get a nice external sear on it. Good luck!
ironmanerik
03-31-2018, 06:43 PM
I had one finish a couple hours early a few years back, pulled it at 125*, straight to the cooler, left the temp probe in, it climbed to 140*, thought it was overdone, almost perfect, wall to wall pink. If I had to do it again I would pull at 122*.
Thanks. Just pulled it at 130*.
Tented with foil. I think I'll wait for the temp to settle, then put in a cooler to extend the hold time.
That is exactly what you should have done
mchar69
03-31-2018, 07:06 PM
I bet this is one of the best ones you've ever made - pics pretty please:)
Starman
03-31-2018, 08:50 PM
I bet this is one of the best ones you've ever made - pics pretty please:)
Exactly. It slowly rose to 140* tented on the counter.
At 1 hour 15 minutes of hold time, it was still 140*, sliced it, juicy, pink, and tender.
It was outstanding.
Sorry, when I started carving, people started grabbing, so didn't get pics.
Thanks for all of the help, guys.
Starman
03-31-2018, 08:59 PM
Ran it at 240-250*, it took a little over 3 hours to get to 130*.
Smoked it in this modified Master Forge that holds temps like a champ.
The other times I've smoked them has been on this 70 year old built in at the ranch.
Thanks for the help.
mchar69
03-31-2018, 09:26 PM
Thanks for the replies - I thought a long hold would be TASTY -
GOOD TO KNOW!
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