Damn good looking Ribeyes!!!
I seasoned them with smoked salt and various peppers and herbs.
Cooked at this temp for 5 hours.
All done and boring looking. Obviously no maillard reaction.
Grill fired up and cooked to perfection.
It's important that the surface of the meat is dry before putting them on the grill otherwise they will not brown up. Obviously they came out fantastic. Seasoning them the night before is the way to go.
|Over 2 inches thick|