- Feb 13, 2019
- 88
- 57
Hey everyone
It's been a while since I post but I've definitely been putting in some cooks. Today I was at the store and saw some ribeye roasts in the case so I grabbed a good piece with 2 bones. I messed up and didn't take a pic of it before I cut it into some thick steaks. However I did grab pics of the rest.
Here we go...
Cut the roast into 2 thick pieces about 2 inches thick.
I set the smoker for 250 using competition blend with a smoke tube of mesquite pellets. I smoked them until they reached internal temp of 125*. I honestly couldn't tell you how long it was as I was just enjoying sitting out there and playing with dogs. Here's where they were at when I pulled them out and set the grill to 475*.
Once the grill reached 475* I threw them on until they hit roughly 133 to 137 IT. I pulled them and let them rest for about 15 mins. (We only ate one given their size so the other one rested for about an our then I stored it for tomorrow).
To me, these were some of the best steaks I've had. And I'll be the first to tell you that I'm usually incredibly hard on myself.
I prepped them with just salt, pepper, and garlic. The salt was pink Himalayan. If I could change one thing would likely be to salt them up really well and dry brine them in the fridge for one day. Another note is I would likely do them a bit slower maybe 225 as I think this would render out the fat even more.
Let me know what you all think.
It's been a while since I post but I've definitely been putting in some cooks. Today I was at the store and saw some ribeye roasts in the case so I grabbed a good piece with 2 bones. I messed up and didn't take a pic of it before I cut it into some thick steaks. However I did grab pics of the rest.
Here we go...
Cut the roast into 2 thick pieces about 2 inches thick.
I set the smoker for 250 using competition blend with a smoke tube of mesquite pellets. I smoked them until they reached internal temp of 125*. I honestly couldn't tell you how long it was as I was just enjoying sitting out there and playing with dogs. Here's where they were at when I pulled them out and set the grill to 475*.
Once the grill reached 475* I threw them on until they hit roughly 133 to 137 IT. I pulled them and let them rest for about 15 mins. (We only ate one given their size so the other one rested for about an our then I stored it for tomorrow).
To me, these were some of the best steaks I've had. And I'll be the first to tell you that I'm usually incredibly hard on myself.
I prepped them with just salt, pepper, and garlic. The salt was pink Himalayan. If I could change one thing would likely be to salt them up really well and dry brine them in the fridge for one day. Another note is I would likely do them a bit slower maybe 225 as I think this would render out the fat even more.
Let me know what you all think.
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