Lightning/Thunder Smoked Rib Eyes


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Storm rolling in, so I dodged bolts of lightning to do this cook on my Performer
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Bone-in ribeyes from Costco, 2.5 lbs total.
About a dozen K-Comp briq's lit, and placed in a holder, added about a cup of wood chips (combo of hickory, cherry, and apple). Placed steaks opposite fire, no seasonings added. Hood temp running about 170.

Smoked for about 15 min per side.

Pulled, covered, and placed in frig.
Lit a chimney of lump, hit both steaks with Montreal Steak Seasoning, and direct grilled for about 4 min. per side.

Pulled at 135 internal:
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My wife's plate:
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Sides prepared inside, except for the garlic bread, due to the dangers of this cook
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Results:
We like smokey tastes, and it may be a bit too much for some.
But, my wife (picky eater) said it was the best steak she's ever had. Son said the same, but has no clue what 'picky' means.
I also thought it was my best, and trust me, my plate had much more steak on it than my wife's!

These steaks looked to be only a point or two from being prime, so a lesser steak may not hold up as well.
I'll add few less coals for the smoke next time.
Thanks for viewing my ramblings, but I'm just happy to have survived the pending storm!!
 
Beautiful looking plate, Bob. I'd say you got a borderline Prime steak at a Choice price, judging from those pics.
 
That pic of both huge steaks on the grill is amazing!!!

Not to take any attention away from that great spread.... BUT... Have you ever cooked those boneless beef short ribs they have at Costco? They look really good. I am currently hooked on the top sirloin steaks, but their ribeyes are truly unbelievable. Some of them have to be just under Prime. Their boneless leg of lamb is also begging me to try it. OK I'll stop.

GREAT COOK BOB!
 
Thanks one and all!

Ernie, we did try the bbs ribs some time back.
As I recall they were very good, grilled to med. rare.
The bbs ribs are to beef what boneless country style ribs are to pork.
The bcs ribs are cut from pork butts, and I'm pretty sure the bbs ribs are from the chuck.
I say give them a try, and post the results!
 
By the way...I just wanted to confirm what I think I just read:

1) You only cooked these with a dozen pieces of charcoal?
2) You only had the lid at 170?
3) You cooked these for a half an hour...then placed them in the REFRIGERATOR?
4) Then you lit a full chimney to jack up the temp and basically reverse seared them for the last 8 minutes?
5) And they turned out like THAT?


What an interesting process from start to finish. I'm going to have to give this a whirl. Those look amazing.
 
Yes to all 5 Hayden.
I wanted to keep the temps low for the smoke period. I may go with about 8 briqs next time.
I think wood chips are perfect for low heat and smoke production.
Stuck them in the fridge, since I wasn't sure how long it would take to get the lump blazing hot.

My wife went to Texas Roadhouse last night with friends, and had a ribeye. I asked how it was, and she said very good but no smoke flavor, and still thinks these were the best ever.
Guess it's my new way to cook 'em.

Please post the results, and your thoughts if you give it a try.
 
i wonder how your method would work with other meats. i have a tri tip in the fridge and will cook it your way.

question, did you use briquettes for the sear also?

i have both lump and kingsford comp briquettes.
 
Brady, I used K-Comp for the smoke, and lump for the sear/finish.
Great idea on the tri-tips, have to try that myself.
 
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