I’m getting warmed up for a tri-tip Saturday and thought a little practice was in order. Whole shopping, we are picked up a one pound ribeye for a test. I only got one, I didn’t want to ruin two!
Since it is a flavorful cut of meat, I decided to go simple. I used Morton’s Sea Salt and dry brined it for about four hours, uncovered in the fridge. I warmed up the smoker to 220 and got the tray smoking with hickory.
I have been having trouble with the tray in my FrankinBuilt propane smoker. Either it is going out or on fire. A tube should arrive tomorrow for testing. I understand now that tubes are a better choice for propane smokers.
I used a paper towel to wipe off any residual salt, then applied a light dusting of Hard Core Carnivore Black. I pulled it at 115, wrapped and let it sit for ten minutes. I had the grill going full blast and seared it two minutes per side.
I pulled it, let it rest a bit, then sliced. Damn, I should have bought two. It was moist and so very favorable. I got the rub and smoke just right. It got four “This is really, really good” from Mrs. Smoke.
I also had some nuts in the smoker prior to the ribeye as another test. I put in some salted mixed nuts and some unsalted nuts that were bought by mistake. For the unsalted nuts, I added a slight amount of oil and coated them with some finely ground brown sugar rub. I need to taste them tomorrow when I haven’t been sampling meat and rubs all evening. My first impression is they are pretty tasty.
I wish all of my tests were this good!
Since it is a flavorful cut of meat, I decided to go simple. I used Morton’s Sea Salt and dry brined it for about four hours, uncovered in the fridge. I warmed up the smoker to 220 and got the tray smoking with hickory.
I have been having trouble with the tray in my FrankinBuilt propane smoker. Either it is going out or on fire. A tube should arrive tomorrow for testing. I understand now that tubes are a better choice for propane smokers.
I used a paper towel to wipe off any residual salt, then applied a light dusting of Hard Core Carnivore Black. I pulled it at 115, wrapped and let it sit for ten minutes. I had the grill going full blast and seared it two minutes per side.
I pulled it, let it rest a bit, then sliced. Damn, I should have bought two. It was moist and so very favorable. I got the rub and smoke just right. It got four “This is really, really good” from Mrs. Smoke.
I also had some nuts in the smoker prior to the ribeye as another test. I put in some salted mixed nuts and some unsalted nuts that were bought by mistake. For the unsalted nuts, I added a slight amount of oil and coated them with some finely ground brown sugar rub. I need to taste them tomorrow when I haven’t been sampling meat and rubs all evening. My first impression is they are pretty tasty.
I wish all of my tests were this good!
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