New Year's Eve Ribeye Roast

[Thomassen]

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.

[Chef Brandon]

Looks Fantastic!!!!!!

[RonB]

That looks super.

[HawkerXP]

PBC, PBC, PBC!

[bbqLuv]

PBC is that a Pellet Berral cooker?

[HawkerXP]

I'm sorry bbqLuv no. cl

[bbqLuv]

Very good looks done to perfection.
I can see myself dining in that with a PBR.

[Old Glory]

Looks perfect!

[smokin fool]

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

[Henrik]

That’s one helluva roast! You done good!

[TheQuietOne]

You done good.

[Ahumadora]

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...

[Thomassen]

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]

How did your roast turn out?

[Mosca]

Beautiful roast!

I made a fantastic beef vegetable soup from my leftovers.

[Dr J]

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

[Soonerpop]

Now that was aHappy New Year! Looks great.

[Redwng]

That's how a rib roast should look!

[Jerod Broussard]

Daaaaaang. Puuuuuuuuuuuuuurfection said the kitty sitting next to the table.