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Starting 2018 the right way - rack of pork and ribeyes

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TexasCurt
TexasCurt Posts: 67
in EggHead Forum
With family in town i had to feed a bunch of people, so i picked up a 7.5lb rack of pork from Costco and some prime ribeyes.   

The steaks were seasoned with salt and pepper.  The pork was coated well with Grub Rub.  

I smoked the rack of pork indirect for about 2 hours at 325 to an IT of 125F.   I pulled it and put in a low warm oven inside the house, then smoked the ribeyes to an IT of 115F.   Opened all the vents, put in a cast iron pan, and went nuclear to 700 degrees.  Seared the ribeyes about 60 seconds per side.   They came out a PERFECT medium rare.  Sliced the pork into individual chops and seared them about 60 seconds per side.   They finished a perfect medium.    

The family said this was some of my best cooking yet!







XL and Med Eggs
SW Houston, TX

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Comments

  • Foghorn
    Foghorn Posts: 10,198
    It’s hard to imagine a better start to a year. Great cook. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Dabearhawks
    Dabearhawks Posts: 56
    Job well done!  Love getting the Costco pork rack!
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  • StillH2OEgger
    StillH2OEgger Posts: 3,887
    If I were your family I'd never leave. Great stuff!
    Stillwater, MN
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  • SciAggie
    SciAggie Posts: 6,481
    I would like some of that. Nice way to start the year. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Wowzer.... big start to 2018
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • nolaegghead
    nolaegghead Posts: 42,109
    Nice rack
    ______________________________________________
    I love lamp..
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    That looks amaze-balls!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • lousubcap
    lousubcap Posts: 35,639
    Great start and cook right there.  You have now elevated the bar.  No pressure on the next cook.  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • thetrim
    thetrim Posts: 11,382
    Great job! 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,382
    You'll never get them to leave with grub like that!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Wooderson
    Wooderson Posts: 382
    And that's what I call a New Year!!!!  Wake and bake via meat salad
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  • 20stone
    20stone Posts: 1,961
    Nicely done. Great start to the year. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Nice looking cook!  I like the Grub Rub on pork and chicken.  You don't see it mentioned too often on this forum.  It must be local to Texas.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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