Help with a Rib Eye Roast.

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dollarbill

Head Chef
Joined
Apr 7, 2008
Messages
2,416
Location
Colorado
Ive got a 6lb. Rib Eye Roast Im gonna smoke today. I've never done one.....Im thinkin 225*degrees till it hits roughly 135* degrees...Does that sound right?

and about how long should that take roughy? Thanks for the help.

Man I havent been on this board forever...Ive been cookin my arse off lately...yahoo!
 
I'd pull it at 125* and then put a serious sear on the outside. But it all depends on the final temp you want.
 
GReat! Thanks you guys! I think Im gonna pull at 125* and finish in the oven on high heat for a few minutes. Gettin ready to put it on. Ill post pics in a bit.
 
Heres some pics. I didnt get one of my plate. Had Baked potato and a salad with it.

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I pulled it at roughly 125* (my thermoms were reading different) and finished in the oven at 400* for about 20 minutes. The oven was only about 300* when I stuck it in --- for what its worth.
 
I'd tear that up! Looks great. I just had a huge ribeye tailgating for the Chiefs game and I'd still tear that up! :D
 
Thanks you guys too, Heres what I did witht he left overs tonight.....Mixed in a large pan

1lb ham CHOPPED Spiral cut and re-smoked
1lb primerib CHOPPED from last night
1can fake rotell kroger
1 small can of diced green chilis
cooked down and addded the (cheesey) lil smokies 1/2 pack
1 tbl of chopped onion dry from bottle
1tbs of minced garlic
cheddar & or mozarella cheese

Cook and make quesadillas.

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Wow..think you encompassed near all the cooking styles of the world in the leftovers. I can spot the influences of Tex Mex, Eyetalian and Redneck all in a single dish. It usually takes high blood alchyhol levels to make stuff which looks that good. Great job!!

bigwheel
 

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