Ribeye on the weber kettle for the throwdown
Salt, pepper, and garlic powder dry brined for 24 hours
Smoked with hickory at 250 until internal of 120
Seared with cold grate method to try to get an even crust
Salt, pepper, and garlic powder dry brined for 24 hours
Smoked with hickory at 250 until internal of 120
Seared with cold grate method to try to get an even crust