1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

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

    [​IMG]
     
    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

    [​IMG]

    [​IMG]