Need help with tough ribeyes
I bought some ribeyes, each 1 pound and half, 2 inches thick, grilled 2 of them middle rare and found that they are tough. I don't know why, perhaps they were not aged at all, I don't know.
What can I do with the other ribeyes I have in the fridge? Can I smoke them and pul them like a chuckie?
Thanks a lot for your help,
GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod