Friday, May 16, 2008

BBQ Rib Eye on WSM

I'm late in posting these pictures of the of the Drunk and Dirty Rib Eye (see original post below). These 1 lb. rib eye filets sprinkled with black pepper, white pepper, and marinaded for three hours. I cooked them at 225 degrees for an hour and a half and were removed from the WSM at 150 degrees internal. They were medium rare and could have used another fifteen for my tastes, but die hard steak eaters swear by medium rare steaks. (I'm just not one of them.) I solved that problem with 30 seconds in the microwave.
I highly recommend this Smoke & Spice recipe the next time you're craving a big ole' juicy tender slab of beef.


Bill Parlaman said...


Nothing better than a rare steak in my opinion.

I like to smoke my steak first and then grill it at the end.

This way I save electricity using a microwave :)


The BBQ Guy said...

I guess I should have cooked them a little longer. I followed the recipe and they ended up a little rare. We were ready eat, so I had to cheat a little.

Keenbbq said...

I'm definetly a medium rare steak fan. If you have a well done steak it just seems to lose all its taste.

The BBQ Guy said...

I don't like well done steak either. Medium is more to my liking.