# Advice on BBQing an 8 lb ribeye roast? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [September 17, 2022, 2:42pm UTC](https://boards.straightdope.com/t/advice-on-bbqing-an-8-lb-ribeye-roast/971724 "2022-09-17T14:42:36Z")\ **Posts on this page:** 1\ **Showing post:** 5
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [September 17, 2022, 3:52pm UTC](https://boards.straightdope.com/t/advice-on-bbqing-an-8-lb-ribeye-roast/971724/5 "2022-09-17T15:52:14Z")
> [@FinsToTheLeft](#): > > I do cuts like this on my smoker to 125 or 130, rest for 30 minutes, and then finish with a sear on a very hot bbq. Yep, this sounds like a winner. To sear it, instead of getting my smoker and my grill going later for the sear, I’ll probably slow-smoke it in my Weber kettle grill using the circular snake coal method I learned from Cook’s Country, and works so well on briskets, as I talked about in my [Barbecued Beef Brisket!](https://boards.straightdope.com/t/barbecued-beef-brisket/965672) thread from a few months ago. Then the 1/2 hour rest is plenty of time to spread the coals around, add a few more, and vents open to get it good and hot for the sear. How about the rub? For pork shoulders, I usually start with a Cajun spice rub like Tony Chachere’s and add a bunch more herbs and spices. But with a ribeye roast I’m thinking to maybe keep it simpler, to let the beef flavor come through. But maybe not so simple as a Dalmatian rub. --- _[View the full topic](https://boards.straightdope.com/t/advice-on-bbqing-an-8-lb-ribeye-roast/971724)._