Whole rib eye update

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Original poster
Aug 16, 2005
Hi all. My smoked whole rib eye this last weekend was OUTSTANDING success !
Thank you all for the advice.
It was just under 11 lbs. I used a store bought Canadian rub. I made up the following for the drip pan: 1 can beer, 2 cans Coke, garlic and Emeril's steak sauce. Mmmmmm. It took 10 hrs at 250-275 degrees. Finished temp was 160 and I wouldn't go any higher than that. Then I let it rest in the cooler with moist towels for an hour or so. It was gone in a flash and I heard a lot of mmm going on ! I used charcoal the whole time with Jack daniels chips and some Hickory for smoke.
Congratulations, Mary!...Sounds like it was a smashing success!...I know that my mouth is watering just from your description! :D

Wow Mary that does sound gooooood! Sure would have loved to see a picture of that roast be for it was inhaled!!
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