DanHoo
TVWBB Olympian
This was one of the steaks cut from a Costco standing rib roast. I thawed it sous vide at 70 F. Once thawed it went into the fridge with some salt.
I'm getting a late start so it will be indirect smoked hotter than I normally do for reverse sear, but the ribeye should be fine.
FOGO Oak lump lit with some leftover lump and KPro. B&B post oak chips for some smoke.
I'm getting a late start so it will be indirect smoked hotter than I normally do for reverse sear, but the ribeye should be fine.
FOGO Oak lump lit with some leftover lump and KPro. B&B post oak chips for some smoke.
