chanesworth
New member
I am going to be smoking a ribeye roast for a small dinner gathering. The general consensus is that everyone likes the doneness to be medium to medium-well. My plan is to let the roast rest for a couple of hours in a cooler after it's done. My question is should I pull it from the smoker at 140 degrees to get a medium temp or should the temperature be higher when I pull it? I have looked on the internet but it seems I get ranges from 130 to 150.