|Banner advertisements by bbqads.com|
In Reply to: special whole bbq rib eye recipe for 50th anniver posted by woody on August 19, 2012 at 20:27:18:
I really like to do a recipe that Chez shared with me some years back. I have used a boneless ribeye, or strip loin, with great success. Trim the fat down to 1/4" or score the fat cap with 1" cross hatch pattern, not deep enough to penetrate the meat. Rub with Lawry's and coarse ground black pepper. Sear on hot grill until nicely browned. Remove from grill and slather with equal parts brown sugar and yellow mustard. Cook the slathered roast on a bbq pit, using pecan or white oak, until 135 internal. Pan and rest for 30 a minimum of 30 minutes in a dry cooler or cambro, up to 2 hours. Coat cutting board with some good olive oil and a good sprinkle of coarse kosher salt. Slice thin, 1/4" max, and slather through board drippings. For folks that want their meat more cooked than med rare, I heat up some beef base and dunk the slices to quickly take the meat temp up to the point there is little or no red.
If you have questions, please feel free to email me at cowboyupbbqksatgmaildotcom.
The BBQ Forum Home Page