Poochie Posted December 31, 2015 Report Share Posted December 31, 2015 I'm cooking a bone in ribeye tomorrow (New Year's Day) and I want to do it using the rotisserie. This sucker weighs about 10 and a half pounds. I'm thinking about a cooking temperature of 250 and pulling it at 130 for medium rare. Any advice would be appreciated. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 31, 2015 Report Share Posted December 31, 2015 Poochie, sounds wonderful and my advice is get those invitations out in a hurry as it will take some of us quite some time to get there. Quote Link to comment Share on other sites More sharing options...
mk1 Posted December 31, 2015 Report Share Posted December 31, 2015 I have never seen an additional benefit to the roti for this cook, having done it both ways. If you want medium rare from crust to crust I would go with a 200-225 dome temp and do a reverse sear. I would pull at about 125ish and bring the KK up to 500+ temps (pull the stone so you are now direct) during the rest phase then sear for about 5-10 minutes and carve immediately. Alternatively you can do the sear in the oven which is logistically simpler. No additional rest is required after the reverse sear. If you cook at 250 you will still need a sear to get a great crust. I also think you will have a rim of more done meat around the cap. Nothing wrong with this, but it is just the way it is. If you cook at more traditional temps like 325-350 you will get a nice crust without a sear required, but less even color across the roast. The Roti is a good option for cooks at this temp. IMHO.....hope this helps! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 31, 2015 Report Share Posted December 31, 2015 The roast in my cook was a 16.5 lb roast and I cooked it in the rotisserie at 225f indirect for six hours to an internal temp of 130f. I actually closed the vents down a little more three quarters of the way through the cook because I was a head of schedule. For my liking no further sear was needed. If I did need more of a sear I would remove the rotisserie basket remove the deflector and reinstall the rotisserie basket. As MK1 says the rotisserie is not necessary because of the convection cooking in the KK but its so cool to spin cook a prime rib in my opinion. No matter what you decide I'm sure it will be perfect. Quote Link to comment Share on other sites More sharing options...
bosco Posted December 31, 2015 Report Share Posted December 31, 2015 I did mine at 325 for about 3 to 3.5 hours on the rotisserie open flame no deflector. I love the outer char that I got from the flame, and I pulled it with an IT of 120 and let rest in a cooler for 45 min. It was outstanding!!! Like everything.... there are many ways to skin a cat!! Quote Link to comment Share on other sites More sharing options...
Poochie Posted December 31, 2015 Author Report Share Posted December 31, 2015 OK, I have lots of ideas to consider. Like Tiny and MK1 said, the rotisserie isn't necessary but it makes an impressive cook. And MacKenzie, you know you're always welcome to a meal and an adult beverage any time. The rest of you can ride with her to my house. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted December 31, 2015 Report Share Posted December 31, 2015 I have never seen an additional benefit to the roti for this cook, having done it both ways. If you want medium rare from crust to crust I would go with a 200-225 dome temp and do a reverse sear. I would pull at about 125ish and bring the KK up to 500+ temps (pull the stone so you are now direct) during the rest phase then sear for about 5-10 minutes and carve immediately. Alternatively you can do the sear in the oven which is logistically simpler. No additional rest is required after the reverse sear. If you cook at 250 you will still need a sear to get a great crust. I also think you will have a rim of more done meat around the cap. Nothing wrong with this, but it is just the way it is. If you cook at more traditional temps like 325-350 you will get a nice crust without a sear required, but less even color across the roast. The Roti is a good option for cooks at this temp. IMHO.....hope this helps! Totally agree with this. Decide how you want your prime rib roast to look and/or whether you want to deal with maneuvering things around for a reverse sear, and then do the cook accordingly. Either way, the one thing I would do is cut the bones off and tie them back on before starting the cook. (See this post for an example.) It will be much easier to carve the meat afterwards when you can just cut the string and pop the bones off rather than trying to maneuver around the bones or cut them off when the meat is hot from the cook. Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted December 31, 2015 Report Share Posted December 31, 2015 Ah, Poochie, looks like you and I are in the same boat. I got a rib roast to and am trying to figure out the best way to do it. Quote Link to comment Share on other sites More sharing options...
