Smoked Rib Eyes

[Kc_Kracker]

first, the rub, any will work but i use a mixture of my own of course always before tenderizing so a good amount gets jammed into the meat



The tenderizer, these babies are 1" thick



next my secret sauce for steaks, 1 shot of Sour mash Bourbon and 1 tsp of liquid smoke (always after tenderizing so it penetrates the perforations)



next I seared the steaks at 300 degrees for 3 minutes per side to seal in the juice sorry no pic, seems pointless,

next, into the smoker, now its back to the game and a drink 

[RifleRidge]

MAN, REALLY~

 

[Kc_Kracker]

Rita you sound surprised 

[RifleRidge]

quite the contrary ~~~ Like really, again... 

[thurman]

Next time try doing it opposite (reverse sear) put in smoker 225 degrees for about an hour or to 130 degrees internal temp. Then get bbq as hot as it can go and put steaks on about a minute on each side. Or cold smoke for an hour then grill. Also is amazing doing it with Pork chops

[thurman]

http://www.smokingmeatforums.com/t/124575/the-continuous-reverse-sear-thread

[DoubleJ]

Next time try doing it opposite (reverse sear) put in smoker 225 degrees for about an hour or to 130 degrees internal temp. Then get bbq as hot as it can go and put steaks on about a minute on each side. Or cold smoke for an hour then grill. Also is amazing doing it with Pork chops

All searing does is adds flavor (a lot of it).  It does nothing to seal in juices.  It is vital in meat cooking though to make the meat taste as good as it can

[Kc_Kracker]

I hear ya DJ, some say it seals in the juice by thickening the outside, some say no, I say it does because when i dont sear I get dry meat did nothing for me but make me full, my chin drip with delish steak juice, and my rib-eye fall apart to the very last bite with pure juice 

[DoubleJ]

I sear all of mine too.  I was just stating what Alton Brown said.

[Dan-o]

Killing me.   Now I am so HUNGRY........    Grrrrrrr.

[Kc_Kracker]

sorry dan-o! well only comment the wife had to make on facebook after words was
"finally as promised.....melt...in....your....mouth... tender...."
so i guess they were ok 

[MtnMuley]

They look like s#*t.............

[Tman]

next time batch turns out like that and you dont want them.  ill pick them up for the dogs....

[Kc_Kracker]

sure thing boys 

[et1702]

What temp in smoker and about how long?  I typically like mine med-rare.

Thanks,

ET

[Kc_Kracker]

i dropped them in at 400 on the grill to sear/seal them and let that hang for about 5-7 minutes per side, then dropped them into the smoker at 130 for 3 more hours. no knife neecded they were so tender and dripping juice 

[SCRUBS]

 Man Kc, those things look