- Joined Mar 28, 2016
Happy New Years guys and gals! Been a minute. Picked up a beautiful Prime grade bone in Ribeye. Dry rubbed it with cracked black pepper kosher salt and a little bit of rosemary. Put a lot of oak and cherry wood to get the smoker up to about 325. Took around 2 hrs. Pulled at intertnal temp of 120. Then loosely foiled it and rested for 30 mins. Nice little smoke ring. Perfectly medium rare.