Ribeye - How long

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

YoYo-

Newbie
Original poster
Mar 25, 2018
7
0
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.
 
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?
 
I sear first on the kettle w/the vortex then go indirect to the individual persons preference. Sorry not much help.

Chris
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Great deal on LEM Grinders!

Hot Threads

Clicky