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Attn BBQ Doers; BBQ Pic Throwdown II is now UNDERWAY!
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2lb Cowboy ribeye. Reverse sear. Cooked at 210 for ~1hour (internal temp of 115), then cranked the egg up to 600 degrees, 1 minute a side, pull it and let it rest for about 10min.
This is after it came out of the fridge. I salted it and left it in the fridge for 24hrs, added pepper and left it out on the counter while the egg is coming up to heat. .
After coming off of the egg topped with some garlic butter.
final product
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Originally posted by wes View Post2lb Cowboy ribeye. Reverse sear. Cooked at 210 for ~1hour (internal temp of 115), then cranked the egg up to 600 degrees, 1 minute a side, pull it and let it rest for about 10min.
This is after it came out of the fridge. I salted it and left it in the fridge for 24hrs, added pepper and left it out on the counter while the egg is coming up to heat. .
[ATTACH]861031[/ATTACH]
After coming off of the egg topped with some garlic butter.
[ATTACH]861032[/ATTACH]
final product
[ATTACH]861033[/ATTACH]
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#1
Ribs
4 1/2 hrs @ 225
Kamado Big Joe
B & B Lump
Twisted Q rub.
Sent from my XT1585 using TapatalkLast edited by BigThicketBoy; 07-03-2017, 05:56 PM.
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