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Why Ribeye Steak is a Winner
Ingredients
- Cook temperature
- 275
- Cook time
- Until internals are 120
- Internal temperature
- 120
- Wood used
- Cherry
Last weekend I had family over and we cooked on the egg a 3 bone Prime Rib.
Method
- Heat smoker up and make sure smoke is clean (blue)
- Seasoned with the grind by whiskey bent dry rub
- topped it off with garlic and rosemary
- Used indirect heat with the meater probes
- Pulled at 120 and let sit for 15 minutes before cutting
Conclusion
When it comes to steak, there's nothing quite like prime rib. It's a classic cut of beef that is packed with flavor and texture. prime rib can be an incredibly delicious meal for any occasion.
While I absolutely love prime rib, I do have a slight preference for Ribeyes. The Ribeye has even more marbling than Prime Rib and its high fat content allows it to stay juicy and flavorful while cooking. This makes Ribeyes my go-to when I'm looking for something slightly different than Prime Rib but still want a great piece of steak.
No matter if you're opting for Prime Rib or Ribeye steaks, it's important to remember that the cut really matters when selecting your beef.
While I absolutely love prime rib, I do have a slight preference for Ribeyes. The Ribeye has even more marbling than Prime Rib and its high fat content allows it to stay juicy and flavorful while cooking. This makes Ribeyes my go-to when I'm looking for something slightly different than Prime Rib but still want a great piece of steak.
No matter if you're opting for Prime Rib or Ribeye steaks, it's important to remember that the cut really matters when selecting your beef.
