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Old 11-21-2009, 09:53 AM   #1
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Help with a Rib Eye Roast.

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!
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Old 11-21-2009, 10:42 AM   #2
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That sounds perfect, but pull at 130, it will have a good amount of carryover.
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Old 11-21-2009, 11:13 AM   #3
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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.
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Old 11-21-2009, 11:15 AM   #4
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yeah, a piece of meat that thick will have more carryover.
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Old 11-21-2009, 01:42 PM   #5
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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.
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Old 11-21-2009, 02:43 PM   #6
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That sounds good show us some pics .....were having some rib eyes on the grill tomorrow Yum....................
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Old 11-22-2009, 10:01 AM   #7
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Heres some pics. I didnt get one of my plate. Had Baked potato and a salad with it.




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Old 11-22-2009, 10:27 AM   #8
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Perfection!
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Old 11-22-2009, 11:37 AM   #9
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lawdy lawdy that looks good
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Old 11-22-2009, 12:38 PM   #10
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Thanks! It was good but I think I paid for 2.5lbs of fat alone.
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Old 11-22-2009, 12:39 PM   #11
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That looks real good. The temperature is just the way I like it.
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Old 11-22-2009, 12:43 PM   #12
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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.
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Old 11-22-2009, 06:45 PM   #13
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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!
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Old 11-22-2009, 07:49 PM   #14
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Agree with all, specially Scotty.
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Old 11-22-2009, 09:22 PM   #15
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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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Old 11-22-2009, 11:44 PM   #16
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That roast is a thing of beauty.
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Old 11-23-2009, 09:42 AM   #17
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I'm coming to your house for leftovers! Nice!
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Old 11-23-2009, 11:09 AM   #18
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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!!

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Old 11-23-2009, 11:11 AM   #19
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Yes sir! but the family loved it!
I even had my boy write it all down for me as i went.
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