DRY BRINED RIBEYE ON THE WEBER KETTLE IN 60 SECONDS!

Dry brined ribeye is absolutely amazing.
- Salted all sides of the ribeye
- Lay on a cooling rack in the fridge for 24 hours
- Setup the BBQ for indirect heat and smoke
- Smoke for about 60 minutes with a lid temp of 350-400
- Pull the ribeye when they're about 125 degrees internal
- Wrap in foil for 10-15 minutes
- Sear both sides for 2 minutes
#shorts #weber #weberkettle

[@pokerface349]

As a French, I hope that you let rest the steak when you pulled out of the fridge before to cook them to avoid thermal shock that make the meat hard like plastics

[@garthgrills]

Ah yes. I always take my red meats out of the fridge about 45 minutes to an hour before I place them on the grill for that exact reason. And rest after of course!

[@mrfaulk13]

Gotta dump the kingsford. I switched to lump blue’s hog or b&b. The difference is crazy. Try it. So much cleaner.

[@garthgrills]

Thanks Brad! I’ve seen a lot of people using B&B these days. I’m early days and started with Kingsford but will definitely try it out. Appreciate the comment!