This was outstanding!! Bought a whole primal of prime ribeye from Costco about 20 lbs. Trimmed it up and got 6-2" rib eye steaks, 6 rib eye cap steaks about 3-1/2 " wide and what would amount to a 4 bone prime eye of the rib eye roast. I had about 5 lbs. of waste, so not to happy about that.
Dry brined the roast with about a 1/4 tsp Kosher salt per lb., because I was going to add a rub that was also salty. I rubbed with Worcestershire sauce and then applied Oakridge BBQ Spogos as a base coat. Made a paste of Mrs. O'Leary's Rub (2 TBS, 1 TBS of a rub call Grunt and 3 TBS of water). Grunt has larger pieces of salt, garlic, black pepper and red pepper. Cooked on the PK360 @225 for about 2 hours until 125 IT, seared on the grill gates for about 1-1/2 minutes per all four sides. Made a mild mustard, horseradish sauce from Ina Garten.
Dry brined the roast with about a 1/4 tsp Kosher salt per lb., because I was going to add a rub that was also salty. I rubbed with Worcestershire sauce and then applied Oakridge BBQ Spogos as a base coat. Made a paste of Mrs. O'Leary's Rub (2 TBS, 1 TBS of a rub call Grunt and 3 TBS of water). Grunt has larger pieces of salt, garlic, black pepper and red pepper. Cooked on the PK360 @225 for about 2 hours until 125 IT, seared on the grill gates for about 1-1/2 minutes per all four sides. Made a mild mustard, horseradish sauce from Ina Garten.
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