Just bought 3.75lb prime ribeye roast and looking to reverse sear it tomorrow in time for a 6:30pm cook time. '
Gonna be cooking probably on my BGE with some oak chunks (may do on the rectec, but leaning towards the egg.
Curious about how long people think it'll take to get up to temp (120, then to sear) It's prob about 3-4" thick at its thinnest.
Planning on cooking at 225 and yes, I'll be using a thermometer, just want to guesstimate for timing purposes.
Gonna be cooking probably on my BGE with some oak chunks (may do on the rectec, but leaning towards the egg.
Curious about how long people think it'll take to get up to temp (120, then to sear) It's prob about 3-4" thick at its thinnest.
Planning on cooking at 225 and yes, I'll be using a thermometer, just want to guesstimate for timing purposes.
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