No Roll Ribeye QView

Discussion in 'Beef' started by arnie, Sep 11, 2010.

  1. arnie

    arnie Smoking Fanatic

    Here she is after 21 days of wet aging.
    I was surprised it was lighter in color after wet aging.

    Prior to wet aging I did a lot of reading, research, and had several conversations with different pros.
    This is not something you should jump into without a good deal of thought.

    My ingredients are pretty simple; coarse black pepper, sea salt garlic powder, rosemary, and 2 small chunks of cherry

    After rubbing both sides I sealed it up and return to the refrigerator for a few hours

    I set the cook temp on the AQ to 250⁰ and the meat probe to 135⁰.
    It should cook roughly 2 hours and 45 minutes before kicking down to 140⁰ where I plan to hold it for around 4 hours prior to wrapping it in foil and towels.

      
    Will post more as the smoke progresses

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    Last edited: Sep 12, 2010
  2. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Oh Man that had to bee good!   A simple rub on a tasty ribeye! My Favorite!

    How did it turn out?

    SOB
     
  3. arnie

    arnie Smoking Fanatic

    Had it for lunch today

    Here's the money shots.
    I looks more medium than it is. Turned out a nice Medium Rare.
    Quite tasty if I say so myself

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