Why wait for the 4th to have a kick-ass Tomahawk? (Besides, I have a slab of short ribs going in the smoke at 6AM tomorrow.)
Nothing too special other than I saw these choice tomahawks on sale for $9.99/lb so I just had to pick them up for supper tonight. Only had time for about a two hour dry brine, then layered on some garlic powder, McCormick's Brown Sugar and Bourbon Rub to help with the bark, and finished somewhat heavy with McCormick's Montreal Steak Seasoning. (Yeah, I like their rubs because they are almost identical to what I would make anyway.)
Cooked indirect til they hit about 120F IT, then seared over the coals (made screaming hot with the aid of a hair dryer.) Say what you want about a CharGriller Pro, but it is one of the best grills on the market in my opinion when used like this and not a bad COS if you can tame the beast.
I've been experimenting with how to layer rubs lately, and the results from tonight will be put to use on tomorrow's short ribs.
The results? Well, see for yourselves. (The dogs, Molly and Roadie, certainly approved.)
Nothing too special other than I saw these choice tomahawks on sale for $9.99/lb so I just had to pick them up for supper tonight. Only had time for about a two hour dry brine, then layered on some garlic powder, McCormick's Brown Sugar and Bourbon Rub to help with the bark, and finished somewhat heavy with McCormick's Montreal Steak Seasoning. (Yeah, I like their rubs because they are almost identical to what I would make anyway.)
Cooked indirect til they hit about 120F IT, then seared over the coals (made screaming hot with the aid of a hair dryer.) Say what you want about a CharGriller Pro, but it is one of the best grills on the market in my opinion when used like this and not a bad COS if you can tame the beast.
I've been experimenting with how to layer rubs lately, and the results from tonight will be put to use on tomorrow's short ribs.
The results? Well, see for yourselves. (The dogs, Molly and Roadie, certainly approved.)
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