Smoked 4 ribeyes at 250° till they hit 117°. Pulled them and let them rest for about 5 minutes and then seared them in a cast iron skillet for about 1 minute a side. Finished at 125-128°. Perfect smoked flavor and crust from sear.
by drmantistoboggan23
2 Comments
Damn, now I’m hungry….looks amazing. Looks like it’s a ribeye night here.
Did you smoke them using the sheet pan or on your grill grates? Wondering if using a sheet pan would reduce the smoke enough to notice vs smoking on grates where the bottoms and tops are more directly exposed to the smoke.