Another Ribeye

Discussion in 'Beef' started by dangerdan, Feb 22, 2009.

  1. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    The last ribeye was good, but this one,,, Oh my Lord!!!

    From the other thread;
    The hams and pastramis are all out and cooling. I'll probaby get them sliced up tomorrow. The shoulders, well, we know they aren't going anywhere. Internal on this is just hitting the stall zone @146*. Just put the probe in one so not sure if it's in a stall or not.. Matters not. It takes about 17 hours on these for the most part so I still have a while to go.
     
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    wow now that looks perfect !
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Oh man!! I'll bet you didn't save me any of that did you?[​IMG] Looks great.
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great, Dan. Nice job. [​IMG]
     

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