Whole Boneless Ribeye #2

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grothe

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 12, 2008
1,762
12
Connecticut
After being scolded by Erain for taking my first ribeye too high on the internal temp.....LOL....(just kidding E!!!), decided ta do another one following E's suggestions.

The first one: http://www.smokingmeatforums.com/showthread.php?t=74645

The second ribeye....


A little over 10 lbs.


Ready for the rub


Slathering with worcestershire sauce and rubbing with Plowboy's Bovine Bold


Rubbed up


Into the smoker @225* and a drip pan w/ onions and some beef broth


Pulled it out at 135* internal, wrapped, and into the cooler for a rest of 1 1/2 hours.
Sliced....first pic looks pinker than it really was do to the camera flash



and finally, plated w/ corn and taters

and yes, I do like butter....lots o' butter!

Ok erain, I'll admit......your way is better!!!
Thanks for the help E....points to ya!
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Looks awesome
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Thanks Steve...I think it was about a 4 hour smoke (wasn't really paying attention to the clock, but it wasn't more than 5)
 
Good looking roast. I'm also with you on the butter. Get those arteries clogged up!
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Thanks for all the kind words and points!!!
Glad ta see I'm not the only one who loves butter soaked taters....LOL!
 
you peeps have it ALL wrong, that aint butter on corn and potatos!!!! thats a lil corn and potatos on butter!!!
 
Ya mean under butter....LOL...and ya gotta use real butter!!!!
 
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