The Rub Co.'s Santa Maria and Barbeque rubbed Ribeyes

deguerre · Oct 8, 2011

So I got this ungraded whole boneless ribeye at the local mom and pop for 3.99/lb: http://www.bbq-brethren.com/forum/showthread.php?t=117711

And cut some steaks for grilling. Both Ryan and Moose had suggested I try the half and half combo of The Rub Co.'s Santa Maria Style and Barbeque rubs. So that's what I did. I dusted them liberally and let them sit in the fridge uncovered overnight. Brought them out and let them come up to room temp while I fired up the kettle for reverse sear.

Onto the grill they go

After they reached 120...

And resting...nice and juicy!:becky:

Meanwhile, Redhot did the asparagus and mushrooms...

Stirring the easy way...just give the pan a good shake

Redhot does the veggies most of the time as she nails it better then me...and I won't even mention chicken:roll:

On the plate...

And the money shot

These were AWESOME! The rub combo is a must try folks. And the 3.99/lb ribeyes weren't to shabby either.:-D

Thanks for looking! And Moose, I am a reverse sear convert.:thumb:

jrtexas · Oct 8, 2011

Looks awesome...favorite cut of meat...and I have the same glove!

ALLENY · Oct 8, 2011

Nice job! Looks great, and at $3.99 per pound, you can't beat that.

colonel00 · Oct 8, 2011

That was your breakfast?!?! :doh:

deguerre · Oct 8, 2011

colonel00 said:
That was your breakfast?!?! :doh:

Sux to be me.:becky:

Nah...last night's dinner.

silverfinger · Oct 8, 2011

I love ribeyes. And they do look awesome!

What does leaving the meat in the fridge uncovered do?

Redhot · Oct 8, 2011

In deguerre's original thread where he posted this find, several people said that the "no roll" ribeye was better to cook as roast and they weren't good to cook as steaks. That got me a little concerned. But these turned out FANTASTIC, very tender and juicy! I loved the combination of the Rub Co. rubs used, I had to force myself to stop eating! This is one "find" I'm happy he couldn't resist buying!

Smoothsmoke · Oct 8, 2011

Fantastic!

jeffjenkins1 · Oct 8, 2011

Very nice job!

Jeff

deguerre · Oct 8, 2011

Redhot said:
In deguerre's original thread where he posted this find, several people said that the "no roll" ribeye was better to cook as roast and they weren't good to cook as steaks. That got me a little concerned. But these turned out FANTASTIC, very tender and juicy! I loved the combination of the Rub Co. rubs used, I had to force myself to stop eating! This is one "find" I'm happy he couldn't resist buying!

Yep. I may have to get another couple of these.:becky:

BigBobBQ · Oct 8, 2011

holy smokes those steaks and even the aspargus and mushrooms looks just awesome.

Moose · Oct 8, 2011

Yowza! Those steaks look amazing! Veggies look awesome as well. Just finished eating a taco and you made me hungry again. Glad you like the rub combo, too.

Have you ever tried adding a chunk of smoking wood to your coals while you're doing the indirect part of the cook? It adds a great flavor, kind of tastes like the meat was cooked over a wood fire. Works especially well for larger cuts like ribeyes and tri-tips.

BDAABAT · Oct 8, 2011

Nice looking food! Looks like a low carbers ideal dinner!

Bruce

Dave S · Oct 8, 2011

Looks awesome. You two make a great tag team. May I ask why uncovered in the fridge?

Phubar · Oct 9, 2011

I'm proud of you G.!*sniff*

Mister Bob · Oct 9, 2011

That is my kind of meal, absolutely beautiful! :thumb::thumb:

deguerre · Oct 9, 2011

Moose said:
Yowza! Those steaks look amazing! Veggies look awesome as well. Just finished eating a taco and you made me hungry again. Glad you like the rub combo, too.

Have you ever tried adding a chunk of smoking wood to your coals while you're doing the indirect part of the cook? It adds a great flavor, kind of tastes like the meat was cooked over a wood fire. Works especially well for larger cuts like ribeyes and tri-tips.

I did that last time but on this cook I was using Kingsford Hickory infused briquettes. Wasn't sure if an additional chunk was necessary. It could have used one though.

PatAttack · Oct 9, 2011

I wish y'all were my neighbors!

I'd bring Guerry a bottle of his favorite Gin and a 2X4 for Michele.:laugh:

Great looking cook!:thumb:

tamadrummer · Oct 9, 2011

This whole situation has caused me great pain. I am not supposed to be an envious person and now I am having huge amounts of envy. I think the only thing to do is for you and Redhot to come to FL and replicate the whole meal here.

You know that would be the only right thing to do........:becky:

In all seriousness that is some beautiful food y'all have there!! I would love to give it a go one of these days and to be able to find the ungraded ribeye for 30+ bucks v. 100+ for the same think in select, I would jump all over it!! Great find and work!:hungry::hungry::hungry::hungry::hungry:

bluetang · Oct 9, 2011

Dayum good lookin steaks!! Juiciness:clap2:!

The Rub Co.'s Santa Maria and Barbeque rubbed Ribeyes

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