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Aged Bone In Ribeye 28 Days - On Mini

Grillin & ChillinGrillin & Chillin Posts: 733
edited November -1 in EggHead Forum
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!!


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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

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