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Monster Rib Steaks

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grillwell
grillwell Posts: 28
I hung a light fixture for my son yesterday and he came over with meat for us to cook.  What a kid!  I used Montreal Steak spice for a rub and did a reverse sear.  Dome temp was a steady 300 for the initial cook.  Dropped in JD oak barrel wood chips and let it go to 105 IT.  They then rested for about 15 minutes while the egg went volcanic.  The rested IT was 115 when it went back on for 90 seconds on each side with a rotation at 45.  Fed 5 hungry adults with left overs for snacks today.  I'm a big fan of RS.  All the moisture stays in the meat like no other method I've used.  Love it.

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