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King Cut Bone-In Ribeye (48 oz)

Had to share this beauty with everyone.  A little while back I posted that i did a 48 oz T-bone.  This is it's brother, a 48 oz bone-in ribeye.  Just plain awesome.  Dry rubbed in Myron Mixon's original dry rub. Started smoking it at 250 degrees with some hickory wood.  Got it dialed in right around 124 degrees internal temperature before pulling it off the smoke and getting ready for the reverse sear.  Seared it at around 675 degrees for around 90 seconds per side.  Had to pick it up with a spatula as it was too heavy for tongs :)


Columbus, OH - XL BGE and Medium BGE

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