The Revolver Ribeye: A Show-Stopping Recipe with Captain Ron and Paul Stanley

Welcome back to the channel, BBQ enthusiasts! Today, we’ve got something truly special for you—an unforgettable culinary experience that combines creativity, flavor, and a little bit of rock 'n' roll flair. Captain Ron is teaming up with Paul Stanley from Demkota Ranch Beef (NOT from the rock band KISS) to bring you the "Revolver Ribeye," a dish that’s as impressive in presentation as it is in taste. This ribeye roast wrapped with marrow bones not only delivers mouthwatering flavor but also resembles the iconic revolver pistol, making it a show-stopper at any gathering.

The Concept: Why the Revolver Ribeye?

Captain Ron is known for pushing the boundaries when it comes to BBQ, and the Revolver Ribeye is no exception. The idea behind this recipe is to create a stunning visual presentation while enhancing the rich, beefy flavor of the ribeye roast. By wrapping the roast with marrow bones, the dish takes on a unique, cylindrical shape reminiscent of a revolver’s chamber. The marrow bones not only add to the aesthetic appeal but also infuse the meat with incredible flavor as it cooks, making this a true masterpiece of BBQ artistry.

The Ingredients: Quality Matters

Before diving into the cooking process, let’s talk ingredients. The star of the show is the ribeye roast, and when it comes to beef, quality is everything. That’s why Paul Stanley, a representative from Demkota Ranch Beef, is here to provide the best ribeye cut possible. Demkota Ranch is renowned for its top-tier beef, ensuring that your Revolver Ribeye will be tender, juicy, and full of flavor.  You can purchase your own at Fairway Packing

In addition to the ribeye, you’ll need beef marrow bones to wrap around the roast. These bones not only create the signature revolver look but also contribute to the rich, savory flavor profile of the dish. A few shakes of our FOGO activated Charcoal rub will round out the flavor, ensuring each bite is packed with deliciousness.

The Equipment: Why the Big Green Egg?

For this recipe, Captain Ron chooses the Big Green Egg, a versatile, high-quality smoker that’s perfect for achieving that rich, smoky flavor we all love. The Big Green Egg is known for its excellent temperature control, which is crucial for cooking a large cut like a ribeye roast evenly. It also imparts a deep, smoky flavor that complements the beef perfectly, making it the ideal choice for this recipe.

The Cooking Process: Step-by-Step 

1. Preparation: Start by seasoning your ribeye roast generously with FOGO activated Charcoal Rub. Let it sit for about an hour to absorb the flavors.
2. Wrapping the Roast: Next, it’s time to wrap the roast with the marrow bones. Arrange the bones around the ribeye, securing them in place with butcher’s twine. This is what gives the roast its revolver-like appearance. 
3. Setting Up the Big Green Egg: Prepare your Big Green Egg for indirect cooking at around 250°F. Add some hardwood chunks for that smoky flavor if you choose. We chose not to. We let the sweet FOGO Charcoal flavor it.  After all, “It’s The Wood That Makes It So Good!” 
4. Cooking the Ribeye: Place the wrapped ribeye roast on the Big Green Egg and let it cook slowly. Monitor the internal temperature with a meat thermometer, aiming for an internal temperature of 120°F for medium-rare. 
5. Resting: Once the roast reaches your desired temperature, remove it from the smoker and let it rest for 15-20 minutes. This step is crucial to allow the juices to redistribute throughout the meat.
6. Slicing, Searing and Serving: After resting, carefully remove the marrow bones and slice the ribeye. Hit the centers of the steaks with more rub and sear them over the hot coals for a minute per side. Serve it up and watch your guests’ faces light up as they dig into this unique and flavorful dish.

The Final Result: A Culinary Masterpiece

The Viral Revolver Ribeye is more than just a meal—it’s a statement. The combination of the rich ribeye, the flavorful marrow bones, and the perfect smokiness from the Big Green Egg creates a dish that’s sure to impress even the most discerning BBQ lovers. Whether you’re cooking for a crowd or just want to try something new, this recipe is a surefire hit.

So, fire up your Big Green Egg, grab a prime ribeye from Demkota Ranch Beef, and give the Revolver Ribeye a try. Don’t forget to hit that like button, subscribe for more epic recipes, and leave a comment below on how your Revolver Ribeye turned out!  Remember to get out and grill and we will see you the next time on The FOGO Life.  Captain Ron and Paul Stanley….OUT!!!

Directions:

1. Remove the ribeye from the packaging and blot it dry with paper towels.
2. Using your filet/boning knife, remove the fat cap and silver skin. We do this because we want the marrow and seasonings to really penetrate the meat and it will act as a barrier.
3. Coat the ribeye completely with FOGO “The Rub” on all sides. Apply liberally.
4. Now make a marrow bone “ladder.” Arrange the marrow bones on the work surface of the BBQ Prep Tub so the flared ends are alternating.  Use a 6’ length of the twine, tie the first bone tightly at one end.  Leave about 1” in between the bones and tie each one.
5. Repeat the same process down the other ends of the bones so that you now have a marrow bone “ladder.” Lay the roast in the center of the bones and wrap the roast with the bone ladder.  Tie it to the opposite side of the ladder as absolutely tightly as possible.  The roast will shrink when cooking. 
6. Set it aside and allow it to rest while we go outside to light the grill!
7. Fill your grill with FOGO All Natural Briquets and prepare it for indirect grilling. Make a small hole in the center of the charcoal.  Place 2 FOGO Fire Starters in the center and use your Grill Torch to light them.   Once the fire starts to build, adjust your vents to cook at 250°. 
8. Once the grill is leveled out and holding at 250, insert the Meater+ thermometer in the side of the roast so the tip is in the center of the meat, and set it for 120° internal temperature.
9. When it hits 120°, remove it from the grill and set it on a rack to rest for 10-15 minutes.
10. Switch your grill over to direct grilling and allow the fire to build while the steak rests.
11. After the rest period, remove the bones from the ribeye. Slice it into 1-1 ½” steaks.  Season the insides of the meat with more FOGO Rub and sear each steak on each side for 1 minute.
12. Slice, serve with some marrow scooped on each slice. Enjoy!