Originally Posted by chriscw81
The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor.
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yeeeeeup!!! I use my weber, lump and wood on one side for indirect, get the fire ripping hot..move coals to one side...place steaks on other side...put lid on with holes open....flip.....about 10 mins a side for that thick cut...now remove lid and place on the hot side a few minutes each...let rest...grab abeer..and enjoy! I have been doing this for rib eye, strip and of course tri tip...
now for the next time, get the rib roast whole and let wet age for a month and then slice into steaks....let all roast age first min 4 to 7 weeks...
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