Three bone in ribeyes

[tltl]

Hello
I would like to tell you folks what I normally do. Then ask for input.
I am smoking three ribeyes. (Love it). They are approx. 20# per. I will smoke them with a Fec 100. (Cook Shack). Really love it. Using hickory and apple.
Prep with all the rock salt and pepper that I can get to stick with some garlic. I let it rest overnight. Set on counter to bring to room temp. Smoke low and slow 225 degrees, add smoking wood for first two hours. When IT hits 128 degrees I wrap in plastic film, double layer foil. Roll in moving blanket and stuff into preheated cooler. After six hours remove slice and serve.
I have smoked a lot of these through the years, Always compliments,
Would like any suggestions. There is always room for improvement.
Thank you
TL

 

[oldschoolbbq]

Oh, no - no - no... you must have Q-view of the event and the product >>>  

.

Go back out and take some shots of it....LOL

Have fun and...

 

[humdinger]

Hey TL,

Do you rest the roast for 6 hours? I don't think it's wrong or anything, just wondering for my own future reference as to how hot it is when you take it out?

If you like this method then change nothing. To make a comment for my liking, I would add onion flakes to the rub and smoke it longer, but that's me.

What wood do you use?

 

[tltl]

Hey Humdinger

Yes the idea of holding the meat at or below 130 IT for 6 hrs. is the secret. I sometimes use a electric cooker, however these ribs are
To be delivered 4 hrs away in the dunes. The temp after 6 hrs will be high teens. A friend of mine who owned two high end
Restaurants told me, "I don't care how you cook it, but hold it at or below your desired temp for 6 hrs.
I like hickory and apple smoke.

 

[tltl]

Hello old school
Ribs hit the smoker wed. I will do my best to upload pics