Half Ribeye

[buttmes40]

What is the best temperature to smoke a half ribeye (around 8 lbs)? It is bone in.....would you debone it or leave it?

 

[gmc2003]

I shoot for a smoker temp of 230* and leave the bone in. Take it off a few degrees before your desired temp.

Chris

 

[TNJAKE]

I also leave my bone in but I french it. Some people cut the bones off and tie them back on with butcher twine. Others remove them completely. There really isn't a wrong way with those options

 

[MJB05615]

I leave bone on, but cut off and tie back on. I cook with pit temp at 225-240. Pull off when center IT is 125-130. Let rest 30 minutes covered. Then slice and enjoy. Leftovers are Vac sealed, frozen, and used for Cheese Steak sandwiches at a later date. Agree with Jake, there's really no wrong way.

 

[OldSmoke]

I have had good luck reverse-searing ribeyes. Pull it off about 10 degrees early, wrap and let sit for about fifteen minutes, then sear on a red hot grill for a minute or two each side. So tasty!