Ribeye - How long

[YoYo-]

I'm burning off an seasoning the OKJ reverse today and I want to throw on some ribeyes for dinner. I've read a bunch of posts and I see cook to internal temps, 115-140 etc. I plan on 225-250°. My question is how long will it take to get to the internal temp? I would like to time it right for everything else.

Thanks for looking.

 

[noboundaries]

I won't be much help because I direct/indirect smoke-grill my ribeyes and Cowboy steaks (same cut, but 2 1/2 to 4 inches thick). At the low chamber temps of 225-250, thickness will matter. How thick are your ribeyes?

 

[YoYo-]

1 inch

 

[SmokinAl]

What IT are you cooking it to?
Al

 

[YoYo-]

Med rare then reverse sear

 

[SmokinAl]

I would guess it will be around 135 in 45 minutes to an hour, if it's an inch thick.
Al

 

[YoYo-]

Awesome thanks Al

 

[gmc2003]

I sear first on the kettle w/the vortex then go indirect to the individual persons preference. Sorry not much help.

Chris

 

[YoYo-]

Well there was way too much smoke flavor and my skillet wasnt hot enough for a good sear. Sorry no pics but that was my first ribeye and a definite learning experience. On the plus side, I had a good smoke ring. Thanks for the help guys.