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Aged Bone In Ribeye 28 Days - On Mini
Grillin & Chillin
Posts: 733
Hi Everyone
I wanted to share the Friday nights dinner for the wife & me. I bought a 28 day dry aged Ribeye from our local gourmet meat market and asked for a 2 inch cut for the wife & I to share (we like to share dinners sitting next to each other). It was a bit pricey compared to regular Ribeye but Friday is our date night so it's a special treat. I used Weber Chicago style seasoning. Soaked some Alder chips. Got the Mini to 500 and cooked about 7 minutes a side. I really was just going by internal temp after flip more than the time. We pulled it off @ 127* and let it rest for 5 minutes covered before cutting into it, with sides of mashed potatoes, gravy & salad. It was a great steak! Tonight I am doing a comparison Baby Back Rib night for the wife & In-Laws. I will post that ASAP. I have 3 slabs of BB Ribs weighing in at 8.69lb's total. I am using Bone Suckin Rub & Sauce on one slab, Blues Hog w/D.P. Dust & the 3rd with my traditional Paul Prudhomme's BBQ Magic with Sweet Baby Ray's. I hope everyone has a GREAT weekend of Grillin & Chillin!!
I am Hungry all over again just looking at these photos. Gotta get started on those ribs!
I wanted to share the Friday nights dinner for the wife & me. I bought a 28 day dry aged Ribeye from our local gourmet meat market and asked for a 2 inch cut for the wife & I to share (we like to share dinners sitting next to each other). It was a bit pricey compared to regular Ribeye but Friday is our date night so it's a special treat. I used Weber Chicago style seasoning. Soaked some Alder chips. Got the Mini to 500 and cooked about 7 minutes a side. I really was just going by internal temp after flip more than the time. We pulled it off @ 127* and let it rest for 5 minutes covered before cutting into it, with sides of mashed potatoes, gravy & salad. It was a great steak! Tonight I am doing a comparison Baby Back Rib night for the wife & In-Laws. I will post that ASAP. I have 3 slabs of BB Ribs weighing in at 8.69lb's total. I am using Bone Suckin Rub & Sauce on one slab, Blues Hog w/D.P. Dust & the 3rd with my traditional Paul Prudhomme's BBQ Magic with Sweet Baby Ray's. I hope everyone has a GREAT weekend of Grillin & Chillin!!
I am Hungry all over again just looking at these photos. Gotta get started on those ribs!
BGE'er since 1996
Large BGE 1996, Small BGE 1996, Mini BGE 1997
Comments
That is the way a piece of meat is supposed to look...FANTASTIC! Of course now I have to get a new screen after trying to take a bite out of this one! :laugh:
Have a GREAT day!
Jay
Brandon, FL
http://jvp.smugmug.com/Barbeque
WOW.... can't think of words......
that is an awesome looking ribeye. Fantastic, very nice! FYI, i don't think 15.99 was a bad price at all. I think our local butcher carries aged ribeye for either 20 or 25 per lb, can't remember. Most of our grocery stores ribeye is 12 or so a pound. Anyways, looks really damn good. thanks for sharing.