Got a whole ribeye cut up for fathers day and smoked them. I dry brined for about 2 hours then smoked at 225° with hickory and cherry until they hit about 110° (about an hour + o -). Then finished them off with reverse sear on blackstone griddle (varying degrees of doneness med rare for me lol)
Forgot to get smoker pics.
Edit: Because I didn't say it before. These were literally (yes I mean literally) the best steaks I ever had.
Forgot to get smoker pics.
Edit: Because I didn't say it before. These were literally (yes I mean literally) the best steaks I ever had.
Last edited: