How long can I rest a Ribeye Roast?

[Starman]

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]

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]

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]

Good move. What temp did you run?

 

[Tricky]

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]

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*.

 

[Cook]

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]

I bet this is one of the best ones you've ever made - pics pretty please

 

[Starman]

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]

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]

Thanks for the replies - I thought a long hold would be TASTY -
GOOD TO KNOW!