Quote:
Originally Posted by sarettah
6 lb RibEye roast smoked in a weber 18.5" grill with a 50/50 mix of apple and cherry. 3 hours between 220-250 then wrapped in foil for 2 hours still at 220-250.
No rub, just salt and pepper.
Yum.
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I like mine well done, but that could be fixed here - this is the only part of the beef I truly like and this looks so good. I am glad you didn't ruin it by putting so many seasonings on it that it takes away that flavor.
Now some garlic smashed potatoes and a salad and we're on our way to an orgasm.
