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Bone-in Ribeyes

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"Benny"

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Recently did a few racks of Tomahawks for a leadership dinner for one of our Fortune 500 companies here in The valley. These were CAB Prime Racked Beef Ribs W/ Ribeyes.

Butchered these to 20-22oz / 2" thick which yielded 8 per rack. Reverse seared them on a stick burner at 225 degrees to internal 128 temp. Seared them with butter for 3 mins a side (500 degree on coal from firebox) for grill marks and crust, finished to 135 med rare. Smoked with pistachio and mesquite (ratio 1/3). No sit down shop could touch these steaks. Salt, pepper and smoke is all ya need here!

This isn't the whole story but enough to give ya a map for these puppies. Advice: Don't go too crazy reaching for a flavor profile on this cut. We would do well to follow our boys in TX with salt, pepper and let the smoke dictate the flavor.

No knife needed, just a Myron handle!
#1 - May 28, 2015, 01:27:53 am
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"Benny"
If you are lookin, ya ain't cookin

Mark

  • Karma: 23
OMG. Definite food porn.  :P
#2 - May 28, 2015, 07:08:18 am
Mark Motta
Meatier Creator

AZWildcat

  • Karma: 22
I just can't bring myself to smoke and reverse sear a ribeye like that (arguably the finest cut I believe). I'm sure to screw it up. They seem so perfect hot and fast, even at that thickness. But damn, that looks delicious.  Where did you get the rack?
#3 - May 28, 2015, 08:43:25 pm
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

"Benny"

  • Karma: 0
This dude on the side of the freeway gives these puppies away!

Amigo, this meat being so thick and clean can actually handle some good smoke. Really with just cracked pepper and salt and nothing else, the meat really stands up well to some Both soft and hard sticks. One of these days let's buddy up, I'll have you over and chop up a rack and make you a believer. 

It's the black tie event in BBQ!
#4 - May 28, 2015, 09:06:22 pm
"Benny"
If you are lookin, ya ain't cookin

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