Hello fellow BBQ enthusiasts,
I went to my local market and asked if they had a bone in ribeye in the back... and lucky me they had a great looking steak there for me.
I seasoned it with garlic salt, black pepper, and rosemary and let it sit for about 5 hours. Then I pan seared it with oil chopped garlic to seal in moisture.
I then smoked it on my Weber Smokey Mountain smoker with charcoal and mesquite wood for about 4 hours until the temp got to about 155 degrees. Then let it set for a half hour covered with foil, plastic wrap, and a towel.
Yummy. My favorite cut of meat. Thanks for looking. Also, thanks for the idea, since I wouldn't have done it if I didn't see someone else do it here on the forum... so thanks for sharing. Happy Sunday BBQ lovers.
Shawn
Colorado
I went to my local market and asked if they had a bone in ribeye in the back... and lucky me they had a great looking steak there for me.
I seasoned it with garlic salt, black pepper, and rosemary and let it sit for about 5 hours. Then I pan seared it with oil chopped garlic to seal in moisture.
I then smoked it on my Weber Smokey Mountain smoker with charcoal and mesquite wood for about 4 hours until the temp got to about 155 degrees. Then let it set for a half hour covered with foil, plastic wrap, and a towel.
Yummy. My favorite cut of meat. Thanks for looking. Also, thanks for the idea, since I wouldn't have done it if I didn't see someone else do it here on the forum... so thanks for sharing. Happy Sunday BBQ lovers.
Shawn
Colorado
