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- Grill(s) owned
- Stampede
Ok. I promise not to chronicle every cook from here on out but since my son brought home some thicc ribeyes from Lidl, I thought I'd try my hand at smoking them and then reverse searing on my gasser via grillgrates. Smoked them at 250 for just over an hour to 110* and then finished them off around 135*. Nice and tender and not heavily smoky. Used both probes to monitor the temps during first phase. Easy-peasy.