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Kobe rib-eye, reverse seared.

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graco

Smoke Blower
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Location
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Snake River Farms had a 2 for 1 sale, bought 2 Kobe rib roasts, sliced them up and now am cooking one in my Kamado.

Applied olive oil, sea salt, black pepper.

Smoker at 280 degrees. Will sear once it hits 130 IT.

Not done yet.

 
Waiting to see the sliced shots!:drool
 
Now I've got to go get me a rib eye roast!  Ran out of steaks a while back.  I've got to try cooking it the way you've done as I've never tried it before.
 
While I do enjoy smoking the whole thing, I'm not so sure how good it would've been with the Kobe. Prime rib has a lot of fat already, being Kobe may be too much.
 
 
While I do enjoy smoking the whole thing, I'm not so sure how good it would've been with the Kobe. Prime rib has a lot of fat already, being Kobe may be too much.
I know exactly what you mean:

I never had Kobe, but I would imagine you could trim the outside fat off, and still have the extra internal fat to make you happy.

Yours looks Great !!
drool.gif
drool.gif


Bear
 
Pardon the ignorance....what exactly is a Kobe?
 
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SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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