3# Rib Eye roast- recommendations on how long to cook it, and how long to "salt brine". I assume reverse searing is the way to go?
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You have entered the right place. On the free side:
How To Cook Perfect Prime Rib, Tenderloin, And Other Beef Roasts (amazingribs.com)
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I still follow the guide at https://amazingribs.com/tested-recip...r-beef-roasts/. Hasn't failed me yet...
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Welcome from Western Massachusetts. 1st guidance, do not cook by time but by internal temperature. Do you have a good digital thermometer like a Themoworks Smoke? I'm shooting for an IT of 135 on a rib roast. I'd brine overnight.
A couple of questions to answer further.
What are you cooking on and your method to cook? And we love pictures!
EDIT; Oh these post above me are showoffs. Giving you real data.Last edited by RichieB; August 22, 2021, 04:11 PM.
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What are you cooking the roast on?
That will determine everything.
But in general 225* indirect than reverse sear. and you should be good to go.
figure on 3 and a half hours
Dry brine 24hrs. If you have the time.
But also pay attention to the rub. If it has salt in it use that as the dry brine.
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My go to is Sucklebusters Texas 1836 dry rub for 4-6 hours before putting the roast on the grill.
Right out of the fridge and onto the grill with a few shakes of my dry rub for good measure.
Smoke in the 275-300 range, cook times vary 2.5-4 hours.
I like to flip the meat every 45 mins or so to help with doneness.
Optimum inside temp for rare is 130, personally I take mine into the 140's, everyone just likes it better.
Good luck.
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