DRY BRINED RIBEYE ON THE WEBER KETTLE IN 60 SECONDS!
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- Опубліковано 26 сер 2024
- 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
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
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!
Gotta dump the kingsford. I switched to lump blue’s hog or b&b. The difference is crazy. Try it. So much cleaner.
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!