Tweet
Smoked a nice slab of local beef ribs last weekend. I used RSS BBQ - Bubba's Best Beef Rub. I had ordered this a long time ago and had a little left. It's a good rub but I want to start trying to make my own. Ribs smoked with hickory about 3 hours and then foiled with a little beer for another 2 hours. They just melted in your mouth.
We had some nice weather last Saturday!
Right before foiling
Not a good finished pic but you get the idea.
Next morning I broke out the 10" DO for breakfast. I had found some chuck-eye steaks and they were the perfect size for steak and eggs. I had never heard of them until blues n cues started posting about them and then Eraine posted a thread not too long ago. So with those guys vouching for what a great cut of meat they are, I had to try them, too.
My DO set up for the other side of the farm...far away from the barn where I usually cook. Heck you can't even see the barn from here.
Hash browns in the pot and the chuck-eye steaks on the upside down lid.
Flipped...the lid should have been hotter...I didn't' get the sear I wanted but I was impatient and hungry.
After the steaks were done, I wrapped them in foil to rest then scrambled some eggs.
Again, no plated pic...I'm getting really bad about that.
But back to the chuck-eyes...they were a fantastic cut of meat. VERY tender...they actually fell apart on me when I took them off the lid. I think they were much more tender than a rib-eye. I will definitely be buying them again now that I know what store in town sells them and I only paid $3.72 for these 2 steaks. 
Thanks for looking!
We had some nice weather last Saturday!
Right before foiling
Not a good finished pic but you get the idea.
Next morning I broke out the 10" DO for breakfast. I had found some chuck-eye steaks and they were the perfect size for steak and eggs. I had never heard of them until blues n cues started posting about them and then Eraine posted a thread not too long ago. So with those guys vouching for what a great cut of meat they are, I had to try them, too.
My DO set up for the other side of the farm...far away from the barn where I usually cook. Heck you can't even see the barn from here.
Hash browns in the pot and the chuck-eye steaks on the upside down lid.
Flipped...the lid should have been hotter...I didn't' get the sear I wanted but I was impatient and hungry.
After the steaks were done, I wrapped them in foil to rest then scrambled some eggs.
Again, no plated pic...I'm getting really bad about that.
But back to the chuck-eyes...they were a fantastic cut of meat. VERY tender...they actually fell apart on me when I took them off the lid. I think they were much more tender than a rib-eye. I will definitely be buying them again now that I know what store in town sells them and I only paid $3.72 for these 2 steaks. Thanks for looking!
Those ribs are amazing. They are huge! I haven't seen them that big before. You sure them ain't gator ribs? 
I've used the chuck eye steaks to grind for burgers and they are wonderful. Looks like you gotta deal. Better stock up the freezer before everybody figures out how good they are and they go to 11.99 a lb. 
for being the "real" Pioneer Woman. 
I don't really like her. 
Comment