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New Year's Eve Ribeye Roast

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    #1

    New Year's Eve Ribeye Roast

    I absolutely love this site! I purchased a 14 pound Costco Choice whole boneless ribeye that I cut into a 7 pound roast and steaks. We had the roast for dinner New Year's Eve. Tied into a 4-5 inch roll, dry brined for 15 hours, then slathered with a paste of Mr's O'Leary's Cow Crust. Cooked in the PBC using the DigiQ from BBQ Guru at 260 degrees. In the PBC at 2:00, pulled at 5:15, then a 10 minute 500 degree reverse sear at 5:45. It was delicious! Deli roast beef sandwiches today for leftovers! The PBC and Amazing Ribs makes me look good.
    Attached Files
    Last edited by Thomassen; January 1, 2021, 03:32 PM.
    Tags: ribeye roast
    • Likes 29
    #2
    Looks Fantastic!!!!!!

    Comment

      #3
      That looks super.

      Comment

        #4


        PBC, PBC, PBC!

        Comment

        • bbqLuv
          #4.1
          bbqLuv commented
          January 1, 2021, 02:23 PM
          Editing a comment
          PBC is that a Pellet Berral cooker?
          • 3 likes
        • HawkerXP
          #4.2
          HawkerXP commented
          January 1, 2021, 04:11 PM
          Editing a comment
          I'm sorry bbqLuv no. cl
          • 1 like
        #5
        Very good looks done to perfection.
        I can see myself dining in that with a PBR.

        Comment

          #6

          Looks perfect!

          Comment

            #7
            That's a beauty.
            Cold damp and windy up here have a roast on the Keg and its going no where fast

            Comment

              #8
              That’s one helluva roast! You done good!
              • Likes 3

              Comment

                #9
                You done good.

                Comment

                  #10
                  I prepped one today and have in the fridge at the moment dry brining for tomorrow .. Damm Hope mine comes out half as good as yours...

                  Comment

                  • Thomassen
                    #10.1
                    Thomassen commented
                    January 1, 2021, 04:57 PM
                    Editing a comment
                    I followed Meathead's directions for trimming off the fat and tying it into a cylinder. I waited until my PBC ambient temp was below 300 degrees before hanging the roast (288). I use a DigiQ controller with fan to keep my temps between 260-270. This is the best I've done so far.
                  • Thomassen
                    #10.2
                    Thomassen commented
                    January 5, 2021, 02:51 PM
                    Editing a comment
                    How did your roast turn out?
                  #11
                  Beautiful roast!

                  I made a fantastic beef vegetable soup from my leftovers.

                  Comment

                    #12
                    Thomassen that looks scrumptious. I’m going to have to try that.

                    Comment

                      #13
                      Now that was aHappy New Year! Looks great.
                      • Likes 1

                      Comment

                        #14
                        That's how a rib roast should look!
                        • Likes 1

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                          #15
                          Daaaaaang. Puuuuuuuuuuuuuurfection said the kitty sitting next to the table.
                          • Likes 2

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