How Long to Cook Bone-In Cowboy Ribeye (2-inch, Reverse Sear) in the grill
Specification: 32–36 oz bone-in ribeye, 2 inches thick with a frenched 6–8 inch rib bone attached, dry-brined 12–24 hours uncovered in the fridge to dry the surface
3-Step Execution Protocol
Preheat grill to Two-zone reverse sear: 275°F indirect (lid down) until 115°F internal, then blast direct 550°F+ to finish. Clean and oil grates. Prepare bone-in cowboy ribeye (2-inch, reverse sear) (32–36 oz bone-in ribeye, 2 inches thick with a frenched 6–8 inch rib bone attached, dry-brined 12–24 hours uncovered in the fridge to dry the surface).
Cook for 45–60 mins (35–45 min indirect to 115°F, then 4–6 min direct sear flipping every 60 seconds). Flip at the 40-minute mark for even browning.
The surface is a uniform dark bronze with a defined crust across both faces and the fat cap has rendered soft and translucent, while a probe pushed through the geometric centre away from the bone reads 125°F. Confirm internal temperature reaches 115°F off indirect → 125°F pull off direct sear → 130°F medium-rare after a 10-minute rest (USDA safe minimum 145°F applies for well-done). Rest for 10 minutes before serving.
USDA FSIS 145°F safe minimum for whole beef cuts; 125°F pull for medium-rare and reverse-sear temperature ladder from Meathead Goldwyn's reverse-sear guide on AmazingRibs.com and J. Kenji López-Alt's reverse-sear steak testing (Serious Eats). Weber Grilling Guide thick bone-in ribeye chart used for the indirect/direct time split.