Wagyu Boneless Ribeyes


 

Brian Moriarty

TVWBB All-Star
These were the end cuts from our Christmas dinner. I trimmed them from a 14 lb. KBA Boneless Ribeye roast.

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Montreal seasoning.

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Fired up the Cajun Smoker Joe with Maple Leaf Natural briqs and Cherry for smoke.

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Resting for the Reverse Sear

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The Bone Shack. Where the magic happens!

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Enjoy!
 
Look at that marbleling on those steaks
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Nice job Brian.
Question? About how much was it per lb?
I see your on a no carb diet Too! It's sure is hard to do but I feel alot better.
Thanks for sharing.
Chuck
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I need a bone shack!!

steaks look awesome, nothing better a little asparagus to go with them!
 
Great feast! Caveman will approve those gorgeous meats!

I have never tried steaks on the WSM. Did you get a good smoke flavor? How long were they smoked for?
 

 

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