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Started By
Message
ribeye roast
Posted on 12/22/09 at 11:20 am
Posted on 12/22/09 at 11:20 am
recommendations on how to cook?
Posted on 12/22/09 at 11:24 am to eboulsu
My mom does one of those every year in one of those Showtime things.. Comes out great.. You could just cook it like Prime Rib really.
Posted on 12/22/09 at 3:33 pm to eboulsu
smoke it. watch the temp while cooking to rare (will continue to cook to med rare off heat) then slice at the table.
Posted on 12/22/09 at 4:00 pm to rabdogg
quote:
ribeye roast
smoke it.
thats how i'm doing mine.
quote:
Coat your rib with your dry rub and let it sit in the fridge overnight. Cook the rib roast at a low temp so that you can avoid overcooking the meat. You can get on up to 225 to 250 degrees for this piece of meat but the lower the temperature is the better. This particular piece of meat is best cooked to a medium rare point so the cooking time is somewhat less than other pieces of meat. It should be done in approx. 3 1/2 to 5 hours. You will want to check the internal temperature on this piece of meat and it should be 140 or 145 degrees for that beautiful pink inside color (medium rare) and take it to 160 degrees for medium cooked.
Now take it out and cut off ½ to 1 inch slices. This will just melt in your mouth.
This post was edited on 12/22/09 at 4:02 pm
Posted on 12/22/09 at 4:11 pm to CAD703X
quote:
CAD703X
quote:Damnation, that looks good.
thats how i'm doing mine.
We cook em like this at the duck camp. Get all sloppy arse drunk. Juice from the meat runs down your chin onto shirt. Like cavemen! Nothing like it!
Posted on 12/22/09 at 4:12 pm to Count Chocula
quote:
Get all sloppy arse drunk. Juice from the meat runs down your chin onto shirt. Like cavemen! Nothing like it
yeah baby! forget that 4cubbies nonsense..i got a chunk of bloody meat to focus on for christmas!
Posted on 12/22/09 at 4:17 pm to CAD703X
I also smoke mine, at about 225* until the probe is 130*. Then let it rest for about 30 minutes and then into a 500* oven for about 5 to 7 minutes for a nice crust. Slice nice thick slices and have sme fresh horseradish!
Posted on 12/22/09 at 4:18 pm to CAD703X
Damn never thought about throwing one in my smoker before..
BTW I have seen fry them after the turkey too.. For another option.
BTW I have seen fry them after the turkey too.. For another option.
Posted on 12/22/09 at 4:22 pm to CAD703X
quote:
yeah baby! forget that 4cubbies nonsense..i got a chunk of bloody meat to focus on for christmas
Like a a bunch of drunken arse 16th century fat Englishmen sitting around the table with belly dancers, nawing on a rare leg of lamb with potatoes and shite smeared all over their faces. A drunken food orgy!!! Hotdamn!
This post was edited on 12/22/09 at 4:24 pm
Posted on 12/22/09 at 4:47 pm to CAD703X
I also smoke mine, at about 225* until the probe is 130*. Then let it rest for about 30 minutes and then into a 500* oven for about 5 to 7 minutes for a nice crust. Slice nice thick slices and have sme fresh horseradish!
Posted on 12/22/09 at 4:55 pm to sporttiger
Are you going to come back and post the same thing in 30 min again?
Posted on 12/22/09 at 4:56 pm to Catman88
quote:
Are you going to come back and post the same thing in 30 min again?
thats ok..its good info.
Posted on 12/22/09 at 4:57 pm to Catman88
quote:
Are you going to come back and post the same thing in 30 min again?
I just knew I had seen that somewhere before? I just couldn't figure our where though, Catman....
Posted on 12/22/09 at 5:16 pm to Count Chocula
quote:
Count Chocula
ribeye roast
quote:
Are you going to come back and post the same thing in 30 min again?
I just knew I had seen that somewhere before? I just couldn't figure our where though, Catman....
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