These thick ribeyes were seasoned with a special blend and smoked until reaching an internal temperature of 115 degrees, followed by searing for a perfect crust.
1: Season the ribeyes liberally with whiskeybentbbqproducts The Rocks.
2: Smoke the ribeyes with smokeyourbourbon wood chunks until an internal temperature of 115 degrees.
3: Sear the ribeyes hot over fogocharcoal to achieve a perfect crust.
4: Slice the ribeyes using a quality knife.
