Ribeye, hands down. Best intense marbling of any steak I've ever seen. Throw a few weeks of dry aging (wet also works) and its even better. If you're talking about que though, my favorite is probably brisket (with salt and pepper- not sure if thats what you meant though when you excluded rubs).
Weber One Touch Gold
2001 Weber Genesis that is no longer used since the OTG
Last edited by Trumpstylz; 03-31-2013 at 05:37 AM..