Am I missing something? I say cut 'em 2"thick and cook some bad arse steaks....
You ain't missing nothing, that's a grand idea. Maybe even take 5" have butcher slice it razor thin, cook up some peppers and onions, make mini hoagie appetizers.
Am I missing something? I say cut 'em 2"thick and cook some bad arse steaks....
Am I missing something? I say cut 'em 2"thick and cook some bad arse steaks....
Since it's boneless I would truss it up to make it as uniform as possible to promote even cooking all the way through. I like to do mine at 225 and don't even sear it at the end, makes for a perfect med rare from crust to center.
Calculate about 25-30 mins per pound before checking.
Left you hanging, didn't I?:becky:
You can cut it in half. You'll have more end cuts for folks that like them and as long as you give each piece some room the total cook time will be cut in half.
Since it's boneless I would truss it up to make it as uniform as possible to promote even cooking all the way through. I like to do mine at 225 and don't even sear it at the end, makes for a perfect med rare from crust to center.
I'll tell you from my experience that I believe if you cook at 275 for 6-7 hrs you will not be eating what I call prime rib. Now I like it rare-med rare. But at 275 I think you will be way past that. But I'm interested to see the results.
Demosthenes9 the OP wants some guide to cooking times for the cut, and I stand by my post through experience.
You have NOT offered any guide whatsoever to his question, although I do agree with almost everything you have said.
What the OP want's to know is, how long do I have to cook the farking thing, right?
I did my best. then I got told by 16Adams that I am WAY out , too long.
Then landarc posts and has a very similar experience to me.
Then 16 Adams posts and says landarc "nailed it"... which is often my experience with landarc.
Can you see how annoying this it?
We know.
We serve by addressing the OP.
I admit I am cooking chook and drinking heavily!
Easy for you to say.
You aren't still drunk.
Shencosmoke, are you actually going to smoke that ribeye or are you just going to roast it on the UDS?
Demosthenes9 the OP wants some guide to cooking times for the cut, and I stand by my post through experience.
You have NOT offered any guide whatsoever to his question, although I do agree with almost everything you have said.
What the OP want's to know is, how long do I have to cook the farking thing, right?
I did my best. then I got told by 16Adams that I am WAY out , too long.
Then landarc posts and has a very similar experience to me.
Then 16 Adams posts and says landarc "nailed it"... which is often my experience with landarc.
Can you see how annoying this it?
We know.
We serve by addressing the OP.
I admit I am cooking chook and drinking heavily!