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No Roll Ribeye QView


Smoking Fanatic
Joined Feb 20, 2010
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

Last edited:


Master of the Pit
OTBS Member
Joined Jun 21, 2009
Oh Man that had to bee good!   A simple rub on a tasty ribeye! My Favorite!

How did it turn out?



Smoking Fanatic
Thread starter
Joined Feb 20, 2010
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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