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Rib Eye Roast

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    Rib Eye Roast

    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?

    #2
    You have entered the right place. On the free side:
    How To Cook Perfect Prime Rib, Tenderloin, And Other Beef Roasts (amazingribs.com)

    Live Long and BBQ

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    • lemayp
      lemayp commented
      Editing a comment
      Beat me to it...

    #3
    I still follow the guide at https://amazingribs.com/tested-recip...r-beef-roasts/. Hasn't failed me yet...

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      #4
      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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        #5
        Welcome to The Pit.

        You have good info above.

        Comment


          #6
          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.

          Comment


            #7
            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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              #8
              Welcome to the Pit!

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                #9
                Thank you all for your suggestions, I appreciate them.

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                  #10
                  Welcome from St. Cloud, FL.

                  Use a good internal thermometer and don't forget that you will get a little carryover cooking.

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