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I did a 4 inch thick rib steak tonight, modified Dr BBQ's recipe. did the worchester sauce but had no montreal steak seasoning instead used Badias cajun season. cooked it at 400 degrees for 45 minutes, int temp 125. rested for 15 minutes. IT WAS INCREDIBLE!
i just pulled mine at 125, letting rest now, not real sure how to slice, any help guys, it has three bones..