Tonight SWMBO was busy in the kitchen when I got home. She made some nice cheddared Broccoli and some Spanish rice. As always, I had to do my part. I saw another member's ribeye cook yesterday and silently vowed to have ribeyes today. These were cooked indirect the entire way, to get the maximum juiciness. The Kamado Joe Big Joe was warmed to 350 with Jack Daniels oak barrel planks for smoke. Seasoned with Spice Labs Chicago Steak rub. First picture, my favorite kind of pinwheel, followed by the money shot.
