Reply to "Large rib roast"

bacchus2bMember

The lower two shelves of my Amerique are always hotter than the top two so I rotate.

Over Thanksgiving I smoked a 14.5 lb boneless Ribeye with one chunck of Hickory at 250 for 2.5 hours, then 140 for another 2.5 hours until it hit 121 degrees, then I let it rest covered for more than an hour before slicing.

It was terrific with just a "Kiss" of smoke flavor which my guests really enjoyed. Ribeye and NY Strip Roasts seem to pick up a lot of smoke quickly so I went easy on the wood.

I plan on repeating my experiment next week for Christmas and will probably keep it at 250 for a little longer before taking it down to 140.

Have fun!

12/19/095:58 PM

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