THE BIG MEAT: Coffee Rubbed GIANT Bone-in USDA Prime Ribeye Cowboy Chop

Moose · 06-02-2014, 01:53 PM

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 it’s 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 I’ve seen from many other ribeyes, so I’m 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 Cattleman’s Grill Original Cowboy Coffee Steak seasoning. I had tried this rub once before, and I have to say, it’s 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 couldn’t 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:

Let’s look closer:

I have to say, this was one of the absolute best ribeyes I’ve 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!

sliding_billy · 06-02-2014, 01:56 PM

That looks absolutely amazing.

Enrico Brandizzi · 06-02-2014, 01:58 PM

Superb!

Fwismoker · 06-02-2014, 02:04 PM

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.

deguerre · 06-02-2014, 02:14 PM

Sure looks good! No way in Hell I could ever afford one though.

cholloway · 06-02-2014, 02:20 PM

Outstanding!

1buckie · 06-02-2014, 02:23 PM

Excellent pick on the coffee rub......goes just right with that particular set of flavors in beef !!!!

Super nice cookup.....very well executed !!!!

deguerre · 06-02-2014, 02:25 PM

Quote:

Originally Posted by 1buckie

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.

Ron_L · 06-02-2014, 02:25 PM

That's some good looking beefcake, Moose! Nice job!

Bigdog · 06-02-2014, 02:37 PM

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.

Big George's BBQ · 06-02-2014, 03:03 PM

YUM That looks awesome

code3rrt · 06-02-2014, 03:10 PM

WOW..........vote for Moose

!. Outstanding.

KC

HarrynVegas · 06-02-2014, 03:49 PM

OMG. Any idea what that thing weighed?

johninop · 06-02-2014, 04:00 PM

Quote:

Originally Posted by Moose

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...

Moose · 06-02-2014, 04:02 PM

Quote:

Originally Posted by HarrynVegas

OMG. Any idea what that thing weighed?

2lbs or so.

06-02-2014, 01:53 PM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	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 it’s 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 I’ve seen from many other ribeyes, so I’m 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 Cattleman’s Grill Original Cowboy Coffee Steak seasoning. I had tried this rub once before, and I have to say, it’s 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 couldn’t 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: Let’s look closer: I have to say, this was one of the absolute best ribeyes I’ve 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! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

06-02-2014, 01:56 PM	#2
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	That looks absolutely amazing. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

06-02-2014, 01:58 PM	#3
Enrico Brandizzi Babbling Farker Join Date: 12-16-13 Location: Rome, Italy	Superb! __________________ [B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B]

06-02-2014, 02:04 PM	#4
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	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. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

06-02-2014, 02:14 PM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Sure looks good! No way in Hell I could ever afford one though. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-02-2014, 02:20 PM	#6
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	Outstanding! __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

06-02-2014, 02:23 PM	#7
1buckie Babbling Farker Join Date: 06-21-12 Location: Sacramento CA	Excellent pick on the coffee rub......goes just right with that particular set of flavors in beef !!!! Super nice cookup.....very well executed !!!!

06-02-2014, 02:25 PM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	That's some good looking beefcake, Moose! Nice job! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-02-2014, 02:37 PM	#10
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	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. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

06-02-2014, 03:03 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	YUM That looks awesome __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

06-02-2014, 03:10 PM	#12
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	WOW..........vote for Moose!. Outstanding. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

06-02-2014, 03:49 PM	#13
HarrynVegas Full Fledged Farker Join Date: 01-04-14 Location: Las Vegas, Nevada	OMG. Any idea what that thing weighed? __________________ 1992 Red Performer,Brinkmann Trailmaster Vertical, Ducane Gasser, Smokey Joe, OTG, Turkey Fryer, Mav 732, Red Thermapop, KCBS Member, USMC, War Eagle!