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First ribeye attempt-- need some guidelines
Only had LBGE for 2 weeks-- 4 meals. So still basically an untested rookie.
I have 2 ribeyes about 1.5 " thick.
I can raise the grid if that is best.
I need guidelines for how long and at what temp to sear both sides and is dome closed ---and then what temp to cook indirect to get to the desired temp for medium rare.
I have Maverick and Thermopen.
How long to rest before serving
Any other advice I may not know yo ask?