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Thread: One Bone Ribeye

  1. #1
    TVWBB Diamond Member Robert-R's Avatar
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    One Bone Ribeye

    about 3" thick. It used to be part of a 3 bone roast that got parted out. Found it in the freezer a few days ago.

    Needed some rolls to go with the dinner. Had been wanting to try Cliff B's crusty roll recipe. So I did. My first ever dinner rolls:



    Had to have some squash.





    Seasoned the ribeye with Ksalt, pepper and a heavy dusting of Oakridge BBQ Carne Crosta. Cooked it indirect to an internal temp of 118*.
    And then seared for several minutes per side.



    Hot off the grill:



    Divvied it up to share with my better half.



    Time To Eat!!!!



    It was a great dinner. And thanks to Cliff Bartlett for the roll recipe. They are real good. Crusty outside and soft inside. Tastes like a French bread baguette.
    Last edited by Robert-R; 12-02-2018 at 10:36 AM.
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  2. #2
    TVWBB Olympian Cliff Bartlett's Avatar
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    Looks amazing Robert, all the way around. Bet your wife was pleased. Glad you enjoyed those rolls.
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  3. #3
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    Fantastic dinner Robert. Really love ribeye's, that's what we are having tomorrow night for our 35th anniversary, really looking forward to it.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  4. #4
    TVWBB Hall of Fame Barb D's Avatar
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    WOW!!! You nailed that one and it looks delicious. Great job.
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  5. #5
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    Wow, that looks good, great job

  6. #6
    TVWBB Olympian ChuckO's Avatar
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    I love rib eyes, you nailed it Robert
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