Smoked Ribeye Roast

[@DiningwithDan]

The Ribeye is already the best tasting cut of BEEF there is, I'm just curious why you would feel the need to inject it with Beef flavor?

[@daniloguido296]

Awesome, I will try... Congratulations 👏🏻👏🏻👏🏻👏🏻

[@jranderson110]

I like the fat cap idea. I'd reverse sear after but I like what yall did here.

[@1959RT]

I would've went to town on the fat cap. Lol!

[@markloken2465]

Nice video! What do you recommend to make it well done?

[@EATITBBQ]

I like mine med rare 135 degrees, but I am sure you can take it up to 165 if you prefer a well done piece of meat!

[@markloken2465]

@@EATITBBQ Thank you! I cooked it to 155 and let rest for an hour...it was tender and juicy! Thanks again!

[@mylesbrouillet2423]

@@markloken2465 remember to always guard your pepperonis!!!

[@Rodzilla7770]

Throw it away 🤣🤣🤣

[@ryanmckay4157]

the best way to make it well done is to get chicken instead of beef. i'll bet you let your kids adjust the thermostat too

[@marksibley7502]

The tonys seasoning is pronounced sashery. Thanks for the video

[@xfhnhhgjbvcfg]

i wish i had a knife that sharp

[@EATITBBQ]

Dalstrong Baby! Probably any knife with an Asian edge.

[@jkd6192]

Perfect

[@EATITBBQ]

Thank you it was delicious!

[@davefales9006]

Cut to much fat off it will cook down and add flavor if you leave it on

[@flcrackerlottoscratcher999]

Bro that big of a piece of meat and u thin slice it. C,Mon!!! Man!!! Give me at least 1/2 in thick cut. Other than that dammmmm good job.

[@timgonzales1400]

😂 lost me at char-churie