Rib eye roast questions

Follow the PR 101 suggestions. They will cook quicker because they are smaller roasts but it depends on whether they are room temp or just out of the refrigerator when you put them in. Colder meat will take on more smoke. 120-125 will be pretty red. You may want to cook one to 135 (I know, sacrilege!)that way those that don't want rare will have a medium option. I finish mine on my gas grill which I heat to HIGH and then turn off when I put the meat on. I rotate 2 minutes per side x 4. With the heat off you won't have any flare ups and on the grill, no cleanup.

Thank you, especially for the temp suggestions to vary the two roasts. I have my Weber gas grill right beside my smoker and will use it for the final searing. Bt the way, I grew up just north of Charleston, but then spent 24 yrs in the USAF and settled in Tallahassee. Still have a brother in Charleston. Thanks again.

You're welcome! Let us know how it turned out. I hope you have some leftovers for sandwiches tomorrow!

Turned out great! The fact that I had two 3-lb. roasts rather than one 6 pounder, allowed me to smoke one to 130 degrees, then FTC it; and let the second go to 140 degrees before FTC-ing it. When ready to eat, I seared them on my gas grill (got it to 500 degrees and cut it off), like you recommended, for two minutes on each side. Removed them, covered lightly with foil, and let them rest 10 minutes. Each roast cut into four nice, thick pieces, perfectly cooked and guests loved them. One guests, when leaving--who is often negative about everything!!--replied "that was the best prime rib I have ever had". Was able to send some home with each guest and also have some leftovers for sandwiches today. Best lesson learned: rather than cook the whole rib roast to medium rare and then cook some of it more for guest who want medium, divide into two roast and smoke one to 130 and the other to 140 before doing the FTC. It worked perfectly for me. Thanks again!

You also get 4 end cuts that way Funny, I enjoy med-rare and end cuts...it's that tasty bark I suppose.