RUBS & SEASONINGS
Ribeye Roast on the Rec Tec B380
by Beers-Jack of BBQ
Putting our seasonings to the test! Have you tried out our SPG and SPG+Butter? Meet your new pantry essentials. There's no going back once you've tasted this flavor intensity.
Check out the results of this seasoning combination on this beautiful ribeye.
Hey, welcome to episode of Beers-Jack of BBQ. Check out the rib roast we did on the Rec Tec Pellet Grill. Hey, I'm Craig. The man behind the cameras is Jack. Today, we got just a choice piece of a whole ribeye. I actually bought it this way.
Costco ribeye prices are going crazy. A little shocked on this one when I bought it, but we're gonna enjoy a good meal tonight anyway.
So it's got nice marbling. I mean choice has been looking better and better in my opinion lately, so paying extra but at least I'm getting a good cut of meat.
Like I said this is about… six pounds or so of a ribeye here... Did season it about two hours ago with as you know we're working with Grillaholics.
We did a little comparison between the SPG butter and the SPG regular and Devin from Grillaholics reached out and said, “Hey, why don't you try them both together because we noticed a little pepper coming through on [the regular SPG], and then, a little butter flavor.” So I put both on this one here.
So like I said, two hours ago hit it with the SPG Twisted with Butter and the regular SPG. Tried to go kind of light with both to just get a good covering on this so that's going to be pretty much it tonight.
We're going to put this on. Might turn it when it gets to about 80 to 90 degrees. I'm not sure, but I'm going to pull it off probably at 120. It's going to rise to about 127-128 with my guess, and Jack and I are good with the low end to medium rare anyway. So that's all the further we want to go with this one, so it'll probably be a quick one for you tonight. But just a few steps before we eat a good piece of meat. We'll see you on the grill.
All right, let's get this on. Right now, it's reading about 501. I got the roast set up here. I do have the Meat Stick in. I'm just going to set that in the middle. I'm going to leave this on just for about five minutes this way, and I'm just going to turn the temperature down and just let it come down naturally.
All right so it just got to 86 degrees, and I said about checking it. I did a peek just because we had to get focused here, but it's going to ride out the way it is.
I think it looks perfect the way it is so we're just going to let it go. When this thing gets to about close to 120, we're going to pull it.
All right so we just hit 120. It's actually 121 now. Let's do a quick check here.
About 113-112 so actually we'll just let it go another minute or two because again it's gonna carry over. And like I said, Jack and I are good with the lower.
I just checked it before I thought it was a little higher than that. But all right, let it go a few more minutes. I might not be hitting the exact spot with the Meat Stick.
All right so we left the Meat Stick rise three more degrees, and we're still going to pull it off... We'll cut in this and show you what it looks like…
There you are. End of the cook. Rib roast was just a choice like I said, but it had nice marbling. Got at Costco. Price a little high, but that's what ribeye is doing right now. But we season it with Grillaholics SPG and SPG Twisted. We use them both on this one because like I said it was kind of recommended to do that by Devin at Grillaholics...
Put the rib roast on the Rec Tec 380 at 500 degrees I had it running. Let that go for about five minutes. Kind of turned down 350 until it got down there. Then, I turned it down to 275, and finally 250. And let it just ride out until it got to 120.
As you saw we started checking it. It was probably a little different spot where I had the Meat Stick, but that's what I love about the Meat Stick. I don't use it for a final temperature…
So I was about seven degrees difference at a different spot. Let that rise like another three degrees.
It rested another four or five, so we're at the 120. But the reason I want to pull it off is because other parts of this are already done a little higher temperature, so I didn't want to get it too far, and you know honestly, Jack and I, believe it or not, won't finish this today, so we're going to heat some of this up probably tomorrow, the next day, for a leftover.
Let's cut into this thing. See what we got. I'll tell you what… That looks nice. I'll try a piece off the end over here. That way I get a good flavor. Edge's too, that looks perfect.
Yeah, wow! Those flavors really work well together actually. You always notice the pepper came out a little bit I thought on the SPG, which we like, and then, you get a little butter flavor. Cooked perfectly. Gonna be a good meal!
