We're thinking about trying our hand at a ribeye roast for Friday night munchies at a comp this weekend. On hand will be one WSM and the beast that DH Robert built (gravity feed Stumps clone with 30 sq' of cooking space.)
Am I better off using a bone-in or a boneless roast? I'm considering probably a couple of hours at 300-325-ish in the WSM over lump with just a bit of cherry, to around 125, then removing from the WSM to rest. I read through the standing rib roast articles that Chris posted, and wanted to check in with the collective experience of the constituency as well.
Many thanks -
Keri C, Hot Wire BBQ
Still smokin' on Tulsa Time
Am I better off using a bone-in or a boneless roast? I'm considering probably a couple of hours at 300-325-ish in the WSM over lump with just a bit of cherry, to around 125, then removing from the WSM to rest. I read through the standing rib roast articles that Chris posted, and wanted to check in with the collective experience of the constituency as well.
Many thanks -
Keri C, Hot Wire BBQ
Still smokin' on Tulsa Time