The ribeye was salted a day before and left on a wire rack in the fridge overnight, then smoked for about and hour at 225ish over mesquite and pulled when the internal temp hit about 110, then finished at 550ish. The bonus fillets at the front were because the family didn't think the 4lb Ribeye would be enough food, spoiler alert, I've been eating leftover steak all week.

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[–] 9 points 5 months ago

fig. 1: Yummy

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  • [–] 5 points 5 months ago

    Looking mighty fine! 😍

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  • [–] 4 points 5 months ago

    Perfection.

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  • [–] 2 points 5 months ago
    [–] 2 points 5 months ago

    looks overcooked for my liking but I'd still smash it in my food hole.

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