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Racin Rick

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Racin Rick
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  • Bone in Ribeye Roast cook

    Did a nice 6 lb. bone in ribeye roast yesterday. Prepped with Worcester sauce and Milwaukee Avenue Steak Rub from the Spice House in Geneva, IL. Cooked indirect @ 225 degrees for about 3 1/2 hrs (115 internal), rested, seared, direct with a raised grid @ 550 degrees for 90 seconds each side, rested the meat while I put on peppers and asparagus. I put beef broth, garlic and rosemary in the drip pan for my au jus. Served with Beef House rolls and jams. For dessert, a homemade Turtle cheesecake.  
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