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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-08-2011, 09:49 AM   #1
deguerre
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Thumbs up The Rub Co.'s Santa Maria and Barbeque rubbed Ribeyes

So I got this ungraded whole boneless ribeye at the local mom and pop for 3.99/lb: http://www.bbq-brethren.com/forum/sh...d.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!





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

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.

Thanks for looking! And Moose, I am a reverse sear convert.
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Unread 10-08-2011, 09:52 AM   #2
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Looks awesome...favorite cut of meat...and I have the same glove!
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Unread 10-08-2011, 09:57 AM   #3
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Nice job! Looks great, and at $3.99 per pound, you can't beat that.
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Unread 10-08-2011, 10:01 AM   #4
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That was your breakfast?!?!
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Unread 10-08-2011, 10:02 AM   #5
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Quote:
Originally Posted by colonel00 View Post
That was your breakfast?!?!
Sux to be me.

Nah...last night's dinner.
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Unread 10-08-2011, 10:07 AM   #6
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I love ribeyes. And they do look awesome!

What does leaving the meat in the fridge uncovered do?
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Unread 10-08-2011, 10:10 AM   #7
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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!
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Unread 10-08-2011, 10:19 AM   #8
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Fantastic!
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Unread 10-08-2011, 10:25 AM   #9
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Very nice job!

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Unread 10-08-2011, 11:55 AM   #10
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Quote:
Originally Posted by Redhot View Post
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.
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Unread 10-08-2011, 12:32 PM   #11
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holy smokes those steaks and even the aspargus and mushrooms looks just awesome.
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Unread 10-08-2011, 03:28 PM   #12
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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.
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Unread 10-08-2011, 03:39 PM   #13
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Nice looking food! Looks like a low carbers ideal dinner!

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Unread 10-08-2011, 04:08 PM   #14
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Looks awesome. You two make a great tag team. May I ask why uncovered in the fridge?
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Unread 10-09-2011, 09:46 AM   #15
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I'm proud of you G.!*sniff*
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