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Old 06-02-2014, 01:53 PM   #1
Moose
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Arrow THE BIG MEAT: Coffee Rubbed GIANT Bone-in USDA Prime Ribeye Cowboy Chop

Last week, I scored two giant prime bone in ribeyes from Double R Ranch & Snake River Farms, a Brethren vendor. I was strongly encouraged to try this cut, as itís one of their most popular items, and I was assured I would not be disappointed. I was somewhat hesitant though, as ribeyes have grown out of favor with me, due to their high fat content in the middle of the cut.

Here they are in packaging, shortly after they arrived:





I put a large tape measure near them so you get an idea of how big they really are! The smaller one went in the deep freeze, while the bigger one was chosen for cooking on Saturday. Besides the rich marbling, I noticed the chops did not have nearly as much fat in the middle as Iíve seen from many other ribeyes, so Iím glad I took the advice of the customer service rep at Double R Ranch.

Here it is on the day of the cook out of the package:






To prep the meat, I gave the giant chop a very generous rubdown with Cattlemanís Grill Original Cowboy Coffee Steak seasoning. I had tried this rub once before, and I have to say, itís REALLY good. The rub is only available at All Things BBQ, also another Brethren vendor.






I had originally planned to do the whole cook on the Kamado, but after further reflection, I decided to use two cookers. Why? Due to the enormous size and thickness of the meat, I wanted it to cook as evenly as possible, so I basically did a reverse sear, starting with the Kingsford Oval, and finishing up with a lightening sear on the kamado using LOTS of lump.

On the Oval:





Turned it over after about 15 minutes:





Now on the kamado:





The temp was so hot I couldnít hold my hand closer than 16 inches above the grate, which is exactly what I was looking for. The chop got about 2 minutes per side. The internal temp was a solid 120 degrees when I pulled it off, which is just perfect for us.

While the meat rested, the table was set:





Now plated:





Letís look closer:





I have to say, this was one of the absolute best ribeyes Iíve ever eaten. The meat was very flavorful and rich with plenty of nice marbling, and the coffee rub caramelized beautifully so the outer part of the meat had a nice crispy char, but not burnt texture. The reason there is no pic of the meat after I cut into it is because I couldn't stop eating after the first bite.


Thanks for checking out the big meat!
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Old 06-02-2014, 01:56 PM   #2
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That looks absolutely amazing.
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Old 06-02-2014, 01:58 PM   #3
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Superb!
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Old 06-02-2014, 02:04 PM   #4
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Looks great to me. I've done tea but not coffee. For tea i just empty a green tea bag...it wasn't bad at all.
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Old 06-02-2014, 02:14 PM   #5
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Sure looks good! No way in Hell I could ever afford one though.
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Old 06-02-2014, 02:20 PM   #6
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Outstanding!
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Old 06-02-2014, 02:23 PM   #7
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Excellent pick on the coffee rub......goes just right with that particular set of flavors in beef !!!!


Super nice cookup.....very well executed !!!!
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Old 06-02-2014, 02:25 PM   #8
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Quote:
Originally Posted by 1buckie View Post
Excellent pick on the coffee rub......goes just right with that particular set of flavors in beef !!!!

Indeed. Our favorite brisket injection/marinade has coffee as a major ingredient.
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Old 06-02-2014, 02:25 PM   #9
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That's some good looking beefcake, Moose! Nice job!
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Old 06-02-2014, 02:37 PM   #10
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For our ATBBQ steak grilling class, we use that rub and then sear each side on a 640 at 450 degrees using a cast iron griddle on the left side near the firebox with the diffuser plate out. Then we transfer it to the right side of the smoker on the standard grate, and smoke it to the desired doneness which we feel is 135. Now we use the 1 inch Creekstone rib eye for this but I believe you could do the same thing with one of those bone in monsters.

But Moose, it would be hard to top what you did. Yours looks perfect.
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Old 06-02-2014, 03:03 PM   #11
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YUM That looks awesome
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Old 06-02-2014, 03:10 PM   #12
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WOW..........vote for Moose!. Outstanding.

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Old 06-02-2014, 03:49 PM   #13
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OMG. Any idea what that thing weighed?
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Old 06-02-2014, 04:00 PM   #14
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Quote:
Originally Posted by Moose View Post
The reason there is no pic of the meat after I cut into it is because I couldn't stop eating after the first bite.
I'm guilty of this. Once you get in a rhythm...
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Old 06-02-2014, 04:02 PM   #15
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Quote:
Originally Posted by HarrynVegas View Post
OMG. Any idea what that thing weighed?
2lbs or so.
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bone-in ribeye, cowboy chop, Cowboy steak, Double R Ranch, giant ribeye, Grilled Ribeye, Huge Ribeye, snake river farms

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