Whole Boneless Ribeye

[grothe]

This came out awesome....my best smoke to date! (musta been the rub, heh Bubba)





Ready for a good rub down





The rub...Thanks Bubba, this stuff is great!!





Ready for the smoker





Smoker running at 250*,2 hours in, the first mop w/ apple juice and JD





Smoked for 6 hours, pulled it out at 175* internal





Sliced like butter....could cut it with a plastic knife!!





Dinner!!!





Came out perfect....wouldn't chang a thing!!!

[wutang]

That looks great. I usually like mine a little closer to the rare side, but with those pics I would be willing to eat a few slices that way.

[ganny76]

That looks wonderful Grothe. Really nice. points

[Richtee]

Wow... That's just beautiful! points

[Slanted88]

rockon.gifrockon.gifrockon.gif Dang Dude! That is fantastic!

[BigRedQ]

Gene, While I like it on the much rarer side. A good quality boneless ribeye tended to on a low and slow smoke can turn out very nice with the right TLC and right rub. your pics look fantastic. I certainly wouldn't have turned down a piece. I'm sure it was perfect. ya got my mouth watering right off the bat today. points for a beautiful smoke and your best yet. WTB

[Eagle]

Gene don't tell me you killed one of those beautiful cows for that boneless rib eye. Love that prime rib. The wife would love the rib eye just the way you have it.

[erain]

like the others said about liking on the rare side, i gotta agree. personally i would pull from smoker at 130-135 and rest. some will say a bit earlier even. that said..... that cut of meat and its marbling and just cut itself make it a very forgiving hunk a flesh. some cuts you just get past med rare and they getting tough already. so i am guessing that it was tender still, i also would not turn down a plate a that!!!!
points

[Slanted88]

Think i'm goin to the store beef hunting with my debit card!

[two-eyes-up]

Looks great, yum yum!!

[blues_n_cues]

thats got my stomach gnawing on my backbone.. good stuff there.points

[Bbqgoddess]

Gene!
That rib eye looks delicious, I missed my dinner invite
Congrats on your best on yet!
points

[gooose53]

That does look tasty!! Great job!!

[Darrin]

Nice job! points

[Walking Dude]

what erain said. My last whole boneless ribeye, all was done in the 130-135 range........still have one or two steaks left from it. But, if it turned out good, thats all that matters.