Pulled pork/Ribeye ????


 
K

Kevin-kevdawg

TVWBB Member
Hey all, I am planning a smoke beginning Friday night. I will be putting on a Boston Butt about 9pm est to be done around 1pm on Saturday, roughly. I plan on adding to this on Saturday roughly a 5.5-6lb hunk of ribeye that I would like to bring to a medium rare 135º and rest to medium, something in the middle to satisfy all guests, myself it would be medium rare, period. I am planning on letting my butt rest a couple hours if needed. How long could should I give the ribeye to cook per pound, aprx. I am thinking 1.5hr per pound?? I'm just trying to give myself a time frame of when it should be on to pull around 3-4p est and I am adding it to the WSM along with the butt and thought I would add more wood at that time. Will this work?? Most likely I will tent the ribeye, as I only want it up 5º more to the medium temp. Now for the kicker, I plan on heading out in the morning at 10a est, it's now 1am est, so this is a very short notice question. Thanks in advance for any help.

Kevin
 
1.5 hrs per lb. is way too high. You're talking brisket times, as my brisket flats, back when I did them low and slow, took 1.5 hrs. per lb to cook to the well done and tender stage. For a 5-6lb. ribeye chunk I'd say 3 hrs. or less at 250º cooking grate temp. Salting when you take it out of the frige and letting it sit at room temp for 2-3 hrs will reduce the cooking time as well. HTH
 
I'm with Bryan on this one. 1.5 is WAY too long I think too. I would keep a close eye on that therm and when it gets to 130, take it off. The people that are brain damaged and like it more done can have the ends, save the middle for the people that enjoy a good piece of meat. Your pork won't be affected in the least if has to sit a little longer if the ribeye cook takes a little longer than anticipated. If you let it on the counter for a couple hours, it will really reduce your cooking time as well, and help with a more even cook as well.
 
Yes. Depending on cooktemps, thickness of the beef, its temp, you could be looking at 15-20 min/lb, probably 30 tops.
 
I was way off base on the ribeye and would have been done well before I wanted it ready. This is the first ribeye that I have done, thank you so much for your help guys.

Kevin
 
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