RUBS & SEASONINGS
Bone In Ribeye Steaks on the Kamado Joe Seasoned with Grillaholics SPG
by Beers-Jack of BBQ
When you have a great cut before you, there's no need to overplay the flavors. That's why we created our essential, high quality SPG blend. See how Beers-Jack of BBQ used our Grillaholics SPG to enhance every bite of these giant ribeyes.
Hey, welcome to the set of Beers-Jack of BBQ. Check out these giant bone-in ribeyes we did... got the Kamado Joe fired up today. Got the soapstone in. Going to have it running around 250.
We're going to do these nice big bone-in ribeyes. They're close to about two and three-quarter pound each.
On the Kamado grill going to bring them up slowly to like normal 80 degrees 110, 115. Bring them off. Get the Kamado grill fired being hotter to get that soapstone nice and hot and sear them off. Seasoned them up a couple hours ago with a Grillaholics SPG and I had them tied up, so this was actually like a three bone rib roast...
The other thing is this is the first time we're using the fire starters in the Kamado Joe, and I always like put the starter on the ashtray and then light from the bottom and put the coals on top.
Let it come up slowly. Works out perfectly. These things, like I said, burn long, real long to get that fire lit. That's gonna be about it.
Alright, let's get the steaks on... Right now, it's right at 250 so running nice. Temperature probes here. I'll configure these in... Like I said normal is 80 degrees. We're going to flip them at that point, and then, we'll let them go to 110 or so and we're just going to sear them off with the soapstone.
So we just hit 80. Let's flip them over. Let them ride out to, like I said, 110, 115. I'm not sure what I'm gonna do yet with these. Looking nice though and boy, are they big. These things are monsters!...
Okay probes are showing we’re right around 110, so let's see where we're at here. Just a touch under that... so we're just going to let them ride for a little bit longer... We'll let them go to about 112, and then, I'll pull them off. We'll bring it back when we're ready to sear them.
Alright let's sear them off... So I put olive oil on one side. I'll put olive oil on the other side, but I also want to dry them off so the sear gets even better.
Yeah, let them go... It took a little a little longer for the grill to get to temp as well, so I'm gonna let these go on for about two minutes here again with the lower temp. Get a nice sear on here... the sear looks good though.
Let that go another two minutes... I'll do this other side another minute now again... Let's get one last flip. It's got a nice sear going on... Another minute, we'll pull them off.
Alright, let's get them on the cutting board. As always, cheers! Here we are into the cook. Two giant bone-in ribeyes. Like I said, bought a three-bone ribeye, cut into three nice steaks, tied them up myself... I wanted to see how it was going to play out, but seemed to work pretty nice... You know what happens. You'll see it when we cut into it.
Yeah, I think that looks pretty good actually. Looks like it's a hair past... Let’s see what it tastes like... Tastes really good... definitely got a hint of that SPG on there. It's gonna be a good meal.
