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Unread 04-20-2013, 04:36 PM   #1
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Join Date: 08-15-10
Location: Pleasanton, CA
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Default Reverse Seared Ribeye & Asparagus

2" thick ribeye, seasoned with Rub Co Santa Maria & Original rubs, indirect cook on a Small Egg at 250-275 with some red oak smoke until IT hit about 115, then seared a minute per side. Asparagus brushed with EVOO and each clip seasoned with one of the following: Rub Co Santa Maria, Big Butz Gettin' Roasted, or Todd's Dirt. I got them mixed up during the cook so I'm not sure which rub I liked best.

Thanks for looking!

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