- Aug 27, 2008
- 5,170
- 409
I couldn't be home with Momma all day today, so after work, I hot smoked a 6-pack of bone-in rib steaks to hold her over until I can do the real deal on Tuesday...another 7-bone whole rib roast.
I figured I had just about enough time for a hot smoked steak tonight, instead of cold smoked/seared. This may very well be my first hot-smoked rib steak...hmm...not sure, anyway, I had to give it a whirl.
I laid on a heavy double-dose of my Jalepeno Rub on 4 of 'em (completely covered, rested and covered again), and a combo of Weber's Beef Burgundy Rub on one side, and Prime Steak Seasoning on the other side for the remaining two steaks.
In the Vault for 2 hours @ 225* with a wet pan and smoke provided by Mesquite and eight charcoal briquettes...I/T's are just getting past 140* for most, and a couple are near 150*. I pulled them @ 2.5 hours with I/T's in the mid 140's to mid 150's:
The Burgundy Beef & Prime Steak seasoned:
My Jalepeno rubbed:
Resting a few minutes before the eating frenzy:
My med-rare tail-slappin' steer rib, with a heavy dose of the med/hot rub:
Tuesday will be when Momma gets her real smoked meal...well, OK, these rib steaks were really good too, just not quite total package.
The Wife said the Burgundy/Prime was a bit too sweet...sure does look good though, almost like it was glazed.
The Jalepeno rubbed had that creeper mode to it...about half-way through our steaks, my 19 year-old boy and I were both starting to unbutton our shirts and wipe the sweat off our brows...WE LOVED IT!!!!!
The beast will follow on Tuesday...starting the smoke about ~9:00 am MDT.
Thanks all!
Eric
I figured I had just about enough time for a hot smoked steak tonight, instead of cold smoked/seared. This may very well be my first hot-smoked rib steak...hmm...not sure, anyway, I had to give it a whirl.
I laid on a heavy double-dose of my Jalepeno Rub on 4 of 'em (completely covered, rested and covered again), and a combo of Weber's Beef Burgundy Rub on one side, and Prime Steak Seasoning on the other side for the remaining two steaks.
In the Vault for 2 hours @ 225* with a wet pan and smoke provided by Mesquite and eight charcoal briquettes...I/T's are just getting past 140* for most, and a couple are near 150*. I pulled them @ 2.5 hours with I/T's in the mid 140's to mid 150's:
The Burgundy Beef & Prime Steak seasoned:
My Jalepeno rubbed:
Resting a few minutes before the eating frenzy:
My med-rare tail-slappin' steer rib, with a heavy dose of the med/hot rub:
Tuesday will be when Momma gets her real smoked meal...well, OK, these rib steaks were really good too, just not quite total package.
The Wife said the Burgundy/Prime was a bit too sweet...sure does look good though, almost like it was glazed.
The Jalepeno rubbed had that creeper mode to it...about half-way through our steaks, my 19 year-old boy and I were both starting to unbutton our shirts and wipe the sweat off our brows...WE LOVED IT!!!!!
The beast will follow on Tuesday...starting the smoke about ~9:00 am MDT.
Thanks all!
Eric