mliebs

Couldn't have cooked it better.

Nice looking ribs

I'm definitely going to give these a try.

I asked for a 1.75" ribeye yesterday but the guy cut it at 2.25". It looked huge but at the same time it looked so good I thought I'd just buy it and see how it turned out. To make a long story short I couldn't be happier. I've been marinating my steaks in a sauce called Bentey's #5 and then coating them with a dry rub called Hard Core Carnivore Black. I seared each side for a minute and a half and rotated it half way through. I've said it before but I'll say it again, this was the best steak I've ever had. Let me know what you think.

Excellent looking ribs

I'm hoping someone chimes in because I've been thinking about buying one also. I need something small and easy.

That's what I'm talking about, looks very tasty.

That looks impressive. I'm trying the St Louis for my next rib cook.

I've been using KJ since I bought my grill and it's worked so well I haven't considered changing it.

That picture looks like it should be in a commercial for a Steak House. Nice job!

I have a Weston that I purchased on Amazon and couldn't be happier. I use the pulse feature 90% of the time.

Nice job, I love Beef ribs. How long did they take and what temp did you use?

Thanks for the comments. I didn't plan on eating any of it this morning but couldn't resist one piece. I actually cooked it for the older lady that works at the gas station by my house. She doesn't have much and works 3 jobs to keep it together so I wanted to start her New Year off right. I sliced it up and vacuum sealed it so I could give her some and freeze the rest.

Woke up at 4am to get the Kamado Joe started to kick the year off right. The cook took 2 hours and 45 minutes with a 30 minute rest period. I'm surprised at how juicy and sweet this one turned out. I'm not sure why my pictures always seem to turn out a little blurry when I post them.

I had a problem one time with a prime rib that turned out too smokey. It almost had a sooty taste and smell. Since then I've been cooking them on the Joetisserie but I put one of the deflector plates on the bottom and put a little water in it to keep the fat from burning and smoking. Since I started using the drip pan I haven't had a problem.