Dry brined Reverse sear ribeyes

Frankiesez

-Salt liberally 4-5 hours prior to cooking, leave exposed to room temp, uncovered on baking rack

-pat dry prior to cooking

-indirect setup with Egg to start, stabilize dome @ 300*

-cook indirect for 10-15 minutes, depending on thickness, until internal temp reaches 115*

-rub with clarified butter, pepper, tent on rack

-remove everything but factory grate from the Egg (still don't have my cast-iron grate!), remove DFMT and open bottom vent

-once dome temp reaches +/- 800*, sear on both sides for 60-90 seconds maximum

-rest 10 minutes prior to slicing