British BBQ Society Forums

Thanks guys,

The hot and fast have it.

I tend to agree with the hot and fast camp as i stated in my original post but hey! each to their own. I'll maybe give the low and slow a try one day

That looks the way I like it. Is that a rub on the outside or just salt and pepper?

Tomorrow's weather is good, so I'll be firing up around 4ish and hoping to eat around 6 -7.
Photos to follow!!

No matter how you cook it, I'm sure it will turn out great. FYI -- here is the method I use. It would be method 1, except I set the oven at around 220-230 (same on a smoker):

http://www.themeatsource.com/ribeyeroast.html

DrSweetsmoke wrote:I like em like this...

That's about 160 degrees colder than I like mine. All down to taste I guess but I like my beef medium.

Well, here are the photos..............



Man that was gooooood!!
Only trouble was I cooked until 140ºF on the probe but after cutting in to it, it was cooked medium to well - Dagnabit!!

Outstanding!!!