Boneless Ribeye Roasts - Timing?

[Rita Y]

I have 4.46-pound and 4.19-pound boneless ribeye roasts. I plan to set the meat at room temperature and put it into the WSM when it gets to about 50° internal, about the time the 15 Minion coals are ready to dump.

Can someone give me a guesstimate of about how long it will take to get to 110°F internal, running my WSM at about 225°?

I plan on giving it a good sear after that to about 125° internal. I'd like the roasts to be medium-rare pretty much throughout, with a good crust.

Should I take them to 115° before reverse-searing? At low temperatures, how much gap do you give before searing? 10 degrees? 15 degrees?

Rita

 

[K Kruger]

I'd let the roasts sit out a good 2 hours - to whatever temp they get to. At 200 I usually figure ~ 40/45 min/lb to hit ~125. (I'd figure 130 for med-rare on a rib roast as it is thicker than, say, a steak.)

For me, searing doesn't take all that long so I use a narrow gap - 10?.

Hope this helps.

 

[Dave from Denver]

Doing a roast like this on the top rack with no water pan (turning 2-4 times) also works pretty well, and you don't need to sear after.

IMO.

 

[Rita Y]

That's a great help, as usual, Kevin. Thank you.

Dave, thanks. I'll give your method a try when I need a roast that ranges from medium-well on the ends to medium-rare in the center and can cook it at a higher temperature. It will be nice to skip the searing step. This time I need it to be close to medium-rare pretty much all the way through.

Rita

 

[Rita Y]

I was thinking of tying the roasts to round them up a little and for more even cooking. Good idea or not necessary? Will this affect the
timing, since they will be a little more compact?

This will be top rack with foiled (dry) water pan.

Rita