British BBQ Society Forums

I'm going to try a whole rib eye on my ProQ this weekend but not slow cooked. I'm going to make a Texas style rub and let it sit in my fidge overnight. When I grill it I'm going to cook at about 160ºC for about 1½ - 2 hours and then let it rest, wrapped in foil for 45 mins.
Anyone done this?

Have to be honest, i wouldnt put anything on a Ribeye, far to much juicy goodness to interfere with!

Salt n Peppa for me, no sharing!

Fair comment guys. Maybe I'll just leave it bare!!

What about the cooking method?

I dont mind lemon pepper, garlic and onion granules,chilli flakes and Lawries though I do also like the Dalmatian

I always cook roasts low and slow, even in the oven, and even rib eye roasts. I think it makes for a more moist roast.

I'm with Mike P (good to see you back bud). Low to 145 in the middle with a genrous sprinkle of rock salt! Eat with finger till you're caught.

Interesting. I've never considered low and slow for a roast such as this. Can you still cook it so that it's still nice and rare in the middle?
How long do you think it would take to cook a piece that is about 2½kg in weight and at what temperature?

Thanks for all you advice - I can't wait for tomorrow!!

I would never do a ribeye low and slow hot and fast, rare as you like in the middle with a nice crust on the outside!

I'm with Toby on the hot and fast but I sacrifice the rare lean by cooking to medium rare as i like the fat to be a little less chewy. Therfore it follows that I cook sirloin rare and fillet [tenderloin ] blue.