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.
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New Year's Eve Ribeye Roast
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Founding Member - Moderator Emeritus
- Jul 2014
- 5027
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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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...
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Club Member
- Jan 2020
- 1424
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
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