After being scolded by Erain for taking my first ribeye too high on the internal temp.....LOL....(just kidding E!!!), decided ta do another one following E's suggestions.
The first one: http://www.smokingmeatforums.com/showthread.php?t=74645
The second ribeye....
A little over 10 lbs.
Ready for the rub
Slathering with worcestershire sauce and rubbing with Plowboy's Bovine Bold
Rubbed up
Into the smoker @225* and a drip pan w/ onions and some beef broth
Pulled it out at 135* internal, wrapped, and into the cooler for a rest of 1 1/2 hours.
Sliced....first pic looks pinker than it really was do to the camera flash
and finally, plated w/ corn and taters
and yes, I do like butter....lots o' butter!
Ok erain, I'll admit......your way is better!!!
Thanks for the help E....points to ya!
The first one: http://www.smokingmeatforums.com/showthread.php?t=74645
The second ribeye....
A little over 10 lbs.
Ready for the rub
Slathering with worcestershire sauce and rubbing with Plowboy's Bovine Bold
Rubbed up
Into the smoker @225* and a drip pan w/ onions and some beef broth
Pulled it out at 135* internal, wrapped, and into the cooler for a rest of 1 1/2 hours.
Sliced....first pic looks pinker than it really was do to the camera flash
and finally, plated w/ corn and taters
and yes, I do like butter....lots o' butter!
Ok erain, I'll admit......your way is better!!!
Thanks for the help E....points to ya!