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Author Topic: Ribeyes  (Read 432 times)

xring01

  • Smokey Joe
  • Posts: 55
Ribeyes
« on: October 02, 2022, 04:37:23 PM »
Just ate an amazing dinner..
Ribeyes - about an hour before dinner time, pulled them out of fridge, splashed some Worchestire all around, and put my homemade rub on them, flipped at half hour point and did the same to the other side.

Used Oak Lump charcoal on the my Summit and it ran perfectly at 500 degrees. These where about 7 minutes / side and hit a perfect 130 degrees internal temp.

Served with brussel sprouts (w onions/bacon, and mushrooms/onions.
« Last Edit: October 02, 2022, 04:40:16 PM by xring01 »
Pitts & Spitts 24x36 Offset Smoker, Ranch Kettle, 18" WSM, 22" WSM, 22" Grill, 24" Summit

JEBIV

  • WKC Ambassador
  • Posts: 10596
Re: Ribeyes
« Reply #1 on: October 03, 2022, 02:15:22 AM »
that's some fine looking ribeye's
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Ribeyes
« Reply #2 on: October 04, 2022, 07:46:20 AM »
Looks good. The Brussel sprouts look great too.


Sent from my iPhone using Weber Kettle Club

Big Dawg

  • WKC Ranger
  • Posts: 1238
Re: Ribeyes
« Reply #3 on: October 04, 2022, 01:47:24 PM »
Can't do much better than that.





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

Easy

  • WKC Brave
  • Posts: 408
Re: Ribeyes
« Reply #4 on: November 03, 2022, 11:02:42 AM »
Simply great looking meal, i love your choice of sides. char marks are great also i can just taste them.