1.33 lb dry aged ribeye from a local cattle farm. Salted over night then rubbed down with duck fat and my personal chili powder rub.
Smoked at 200F with cherry wood for a little over an hour to an internal temperature of 125F, then seared over very hot charcoal for 3 minutes. Final temp came to around 145F.
by TopDogBBQ
2 Comments
Sear looks good but way too overdone for my taste
That’s just how I like my ribeyes 😍