Jerome D.
TVWBB All-Star
I was craving rib-eyes today, so I had the butcher cut me a couple of nice 2-inch thick bone-in steaks. The rib-eyes were first smoked at 250°F until the meat reached an internal temperature of 115°F, then seared directly over the coals until medium doneness. In addition to the photos, I made a short video of the cook, but it shows up a little choppy on my computer, so I hope it runs smoother on your PC/phone/tablet. As always, thanks for checking out the pics!



Link to the video below:
http://vid104.photobucket.com/albums/m185/r83nisi/VideoSep07102227PM_zps6a7eb4a1.mp4



Link to the video below:
http://vid104.photobucket.com/albums/m185/r83nisi/VideoSep07102227PM_zps6a7eb4a1.mp4