u/drummergirl103

Took advantage of a $8 per pound sale on choice thick bone-in ribeyes. Smoke boost on Searwood for 1 hr, then cranked to 600 and seared a few minutes on each side. Topped with mustard based butter sauce.

Perfectly Smokey, moist, and tender! Mustard binder, Holy Gospel, Holy Garlic, extra coarse pepper. Smoked at 250 for roughly 4 hours until just over 200 degrees. Wrapped with tallow and sat in oven on Keep Warm for another 3-4 hours.