Back on Topic. For fellow Purveyors of things that are yummy.
2" Thick Bone-In Ribeye. 2.5 pounds of center cut tender bliss out of the middle of a prime rib roast.
Prime Rib dry rub, then 1 hour low smoke, then a quick 5 minute sear both sides.
pulled meat at 125-130F internal next to bone and tented to rest.
4-5" wide bbq onion rings, sautéed mushrooms and butter drizzled over the 2" thick ribeye and baby cucumber slices covered in blue cheese crumbles round out the garlic bread .
Tender beyond belief drool good.
