Ribeyes are the best! I use to sous vide with water but now I just use the oven and finish the steaks off on the grill or cast iron skillet depending on the weather. Thanks for the wonderful video.
Well, I THOUGHT I had watched all your Santa Maria stuff this week but apparently this one slipped by me. lol. Great cook, Rus, those steaks turned out great.
man, your neighbors in the street must be going nuts - id be straight over with a 6 pack of beers for you mate, brilliant steaks and love watching the santa maria cooking your doing now, great job
Now brother that's a big hell yeah!! First time here, but not the last brother i like your style! just subscribed and hit the bell!! keep on cookin bro!
Authentic Santa Maria style: coarse salt and pepper with garlic powder...that it. Over red oak fire. That's according to the roadside grillers in Santa Maria and Lompoc California...in the 80's when I was there for 5 years. The Hitching Post restaurant in nearby Buellton California is famously known for Santa Maria Style bbq..talk about some good stuff
Dang! Russ.... you're even sending the neighbors dog nuts LOL Those steaks cooked to perfection as always simple cook but flavor has to be outstanding . Have a great week brother from Dad (Stephen).
Good lord those Rib Eye steaks are huge Rus! I bought a few yesterday to make for the family and they were almost half the size of those and cost $ 14.30 each I almost died. Those steaks look fabulous. Thats some good eating right there.
If you noticed I used the Meater thermometer. That reads internal temp as well as the ambient temp that surrounds it. You could also use an oven thermometer, but I like to do the initial phase at 200°F. (you dial in the temperature by raising or lowering the grate) I flip it over when the internal hits around 80°F to promote even cooking. I typically remove at 115°F to 120°F depending on the thickness of the meat, blot off moisture on both sides, a coat of cooking oil, then a very hot sear to finish. Thanks for watching!
@@SmokyRibsBBQ Thanks, Russ. My new Santa Maria will be here in a few weeks. I'll be binge watching (more than I usually do) your content to get prepared. Really appreciate you and how much you share with us all! -Al
Absolutely awesome cook, brother! That cooker rocks lol. You nailed that cook and I can vouch for the flavor in those steaks. Unbelievably tasty 😋. Cheers, Rus!
Thanks I appreciate it! No problem with the probes. Anytime you probe a large cut of meat, you will get different readings depending on where you probe, but they are normally only a few degrees difference from one spot to another. Allowing the meat to rest will allow the temps to balance out as well as redistribute moisture back into the meat as the temps level out. Thanks for watching!
Great looking steaks. I have a Lone Star Grillz upright insulated smoker. I added the 3 extra grates so 7 in total and man can I smoke some meats. I've seen yours Rus great video and thanks for making them - really appreciate it. John T Aka BBQ Porker
Who doesn't love a nice thick ribeye? I'm drooling Rus!!! Mighty fine indeed brother! And I know it tasted mighty fine with Ken's rub and that Santa Maria doing the heavy lifting! Nice apron, I got me one too!!! LOL Cheers to ya bro!!!
I raised the grate until I could hold my hand at the grate for 8 to 9 seconds. That is a good "indirect" heat. I would say at least 1.5 feet, but I didn't measure.
I took one more, one more, one more, and more ..... imaginary .... Lol ..... Great recipe Russ .... easy, fast and super delicious, as you always do .. .thanks for sharing
Man, those were some great looking steaks! Each one was the size of the average chuck roast around here. It seems like it would be nice to cook with the Santa Maria during the cooler months. It is basically just an open fire-pit set up to cook over, after all. Have you been fishin' lately, Russ? Don't the redfish usually go on a frenzy in the fall down there?
Yeah they were huge! The Santa Maria is a lot of fun to cook on and yes very old school type of grilling. Being able to raise and lower to so many positions on the fly is the beauty of it. Hadn’t been fishing in awhile but yes Red Fish and speckled trout run the inner bayous this time of year for great inshore fishing
Mouth watering steak... yummm. Im in the market for a thermo. How is the meater as far as accuracy and range its between the meater and inkbird. Love the idea of the meater but heard it is not as accurate. TIA
The Meater+ works great. It's inline with my instant read thermometers so I would say the accuracy is great. Hasn't let me down yet. Just got the 4 probe Meater block in yesterday.
Oh my gosh, looks delish!! I have a question. I have never had beef short ribs..wanted to try them so we just bought some from the butcher shop. I don't want to braise because I think it will be like pot roast. They are not the super thin ones like for Korean BBQ. They are the bigger chunks. Can we cook or smoke on grill?
Now that's a steak Brother !! PERFECT !!! I know those steaks smelled good, they look Fantastic man ! One for you and One for me......I'll bring the Beer....HA HA !!!! Great video Rus and Great cook Brother !! Cheers !!!
They were massive Sean! Those two steaks fed 5 people lol! Thanks for checking it out and you can come cook and drink beer with me anytime brother! Cheers 🍻
Great Cook Russ Fyi 24x55 trailer model tickets 10.00 15 for 100.00 Attention all you Grill Masters, Barbeque Beasts & Tailgating Top Dogs! Hunt Refining's Paul Shirley has donated one of his sought-after custom smokers from Shirley Fabrication to raise money for United Way! There's a waiting list to purchase these y'all, so hedge your bets and purchase your raffle tickets before November 7th. Visit the Shirley Fabrication facebook page for more info or call Anna Johnson at Hunt Refining 205.391.3518 to get yours now! This is truly an example of how to LIVE UNITED!
No way do you ever sit and cut a steak up like that.... I understand you do it your way Russ but I would never slice a steak up like that I would serve it whole and let the person who's eating its slice it themselves ...number one reason is because the steak will lose its moisture when you pre cut it and it gets cold faster..... A steak is meant to be served whole
Steak like that, cooked like that, is a work of art. Edible art :)
Thanks Ry! I appreciate it!
All your videos on smoking and cooking has definitely got me interested.
Ribeyes are the best! I use to sous vide with water but now I just use the oven and finish the steaks off on the grill or cast iron skillet depending on the weather. Thanks for the wonderful video.
Oh man, my mouth was watering all the way through this video. Bone-in rib eyes are my absolute favorite. Thank you!
Well, I THOUGHT I had watched all your Santa Maria stuff this week but apparently this one slipped by me. lol. Great cook, Rus, those steaks turned out great.
Thanks Justin! I remember those steaks well! The Santa Maria is a great way to cook steak! Thanks for checking the video out!
And that's how you do it. Love that LSG SMG. Perfectly done Rus.
Thanks Phil, I appreciate you!
9 minutes of drooling...pure joy :) Thanks for the great content, Mike
Good looking steaks Rus!!!
Rus, you did a great job with those steaks!!
Thanks Brian! 👍
Ordering some seasoning from the fellow veteran. Great video!! 👍🏽
Steaks can't look any better than those, perfectly cooked. Nicely Done. Thanks for sharing. 😎.
Nothing like a good ole ribeye. Those babies were mammoth. I'm with the camera guy I was literally drooling. 🤣😂 Looks amazing bro.
man, your neighbors in the street must be going nuts - id be straight over with a 6 pack of beers for you mate, brilliant steaks and love watching the santa maria cooking your doing now, great job
Not all heroes wear capes. Some wear leather aprons.
Thank you for your awesome content!
Love it! Thank you!
Turned out perfectly Rus! Best way to to do a Rib eye hands down.
Thanks Chris! The beauty of your Santa Maria grill is you can do one steak or you can do 50 steaks if the occasion calls for it.
Holy crap!!! That looks like something Fred Flintstone would eat!!! Damn good looking steak Rus!!! Thank you for your support!!
They were some huge steaks for sure and your SPG did a perfect job seasoning them!
Reverse Sear is the only way to do a ribeye right! I use my oven & sear over my chimney starter.
Beautifully done sir! I expected nothing less.. you are a rockstar!
Thanks Harry!
No comment needed. That steak did all the talking Rus. Cheers!
Cheers 🍻 William
Great stuff brotha!!!!
Awesome! As usual. I learn so much here. Thanks!
Awesome, thank you!
You know it's good when you make the neighbors dog hungry!!! Those steaks were beasts!! Great video Rus!
Great video Russ, I have small Santa Maria at my camper. I am going to try that this weekend.
Thanks Gary! Enjoy those steaks!
Those look excellent!
You are a magician, maaan!
Now brother that's a big hell yeah!! First time here, but not the last brother i like your style! just subscribed and hit the bell!! keep on cookin bro!
Authentic Santa Maria style: coarse salt and pepper with garlic powder...that it. Over red oak fire. That's according to the roadside grillers in Santa Maria and Lompoc California...in the 80's when I was there for 5 years. The Hitching Post restaurant in nearby Buellton California is famously known for Santa Maria Style bbq..talk about some good stuff
Nice job brother!!
Amazing looking Ribeyes Rus ! You can never go wrong with SPG ! Great job Sir !
They were amazing Kent! Thanks for checking the video out! 🍻
Ribeye is my favorite steak and yours is looking perfect. Mouthwatering Video 👍👍👍
Dang! Russ.... you're even sending the neighbors dog nuts LOL Those steaks cooked to perfection as always simple cook but flavor has to be outstanding . Have a great week brother from Dad (Stephen).
Thanks for checking it out Stephen!
DANG THOSE ARE SOME GRADE A+ STEAKS RIGHT THERE!!!
Fat is flavor. That looks so damn good. The Santa Maria would be a blast to grill on. Purely primal
I’m loving the Santa Maria Russ 👍🥩🍻
Saltgrass who ?Texas Roadhouse what ? Logan’s no thank you !! Russ steak house is where is at !! 🍻👍😋
You have got my mouthwatering, I’m going to fire up the big green egg and sear a couple of steaks myself
Good lord those Rib Eye steaks are huge Rus! I bought a few yesterday to make for the family and they were almost half the size of those and cost $ 14.30 each I almost died. Those steaks look fabulous. Thats some good eating right there.
They were massive for sure Angie! Fed everyone with these two steaks 🥩
Man, I'm hungry now. That looked awesome!
Once again a fantastic video thank you Boss
MOUTH WATERING RUSS !! Dang !!
Those steaks are beauties. Reverse sear is the way to go with thick cuts like those.
Nice YETI beer cooler, man. Gotta keep it frosty.
120 is done for me, the only sides needed are a beer and Macanudo for dessert 👍🏻
Beautiful looking ribeyes and freaking huge! Love that grill man!
They sure were Jaxx! I’m having a blast with the grill! Cheers 🍻
Good feed there mate. I know what I’m cooking tonight. Steak. Great vid
Looks delicious now I want steak !
Looks amazing, Russ! Do you have a guideline you use for how high you have the grate during the first phase of the cook? -Al
If you noticed I used the Meater thermometer. That reads internal temp as well as the ambient temp that surrounds it. You could also use an oven thermometer, but I like to do the initial phase at 200°F. (you dial in the temperature by raising or lowering the grate) I flip it over when the internal hits around 80°F to promote even cooking. I typically remove at 115°F to 120°F depending on the thickness of the meat, blot off moisture on both sides, a coat of cooking oil, then a very hot sear to finish. Thanks for watching!
@@SmokyRibsBBQ Thanks, Russ. My new Santa Maria will be here in a few weeks. I'll be binge watching (more than I usually do) your content to get prepared. Really appreciate you and how much you share with us all! -Al
@@BehindTheFoodTV Enjoy the new Santa Maria. It's about time to fire mine up again.
I need to buy the house next door and become your buddy...lol looks great!!!
Beautifully done steaks, Russ! Cheers!
Absolutely awesome cook, brother! That cooker rocks lol. You nailed that cook and I can vouch for the flavor in those steaks. Unbelievably tasty 😋. Cheers, Rus!
Thanks Mike! You just don’t find steaks like these everyday! Matador will be missed! Cheers 🍻
Another atta Boy for you sir!
Russ, great video and perfect cook. You mentioned inconsistent readings on the temp probes. Is there a concern with the Meats probes?
Thanks I appreciate it! No problem with the probes. Anytime you probe a large cut of meat, you will get different readings depending on where you probe, but they are normally only a few degrees difference from one spot to another. Allowing the meat to rest will allow the temps to balance out as well as redistribute moisture back into the meat as the temps level out. Thanks for watching!
Yummy yes please , great job Rus thanks for sharing!!
Thanks Chocolate mint! I appreciate it
Great looking steaks. I have a Lone Star Grillz upright insulated smoker. I added the 3 extra grates so 7 in total and man can I smoke some meats. I've seen yours Rus great video and thanks for making them - really appreciate it. John T Aka BBQ Porker
Who doesn't love a nice thick ribeye? I'm drooling Rus!!! Mighty fine indeed brother! And I know it tasted mighty fine with Ken's rub and that Santa Maria doing the heavy lifting! Nice apron, I got me one too!!! LOL Cheers to ya bro!!!
Thanks Troy! These 2 steaks were big enough to feed the entire family lol! The rub was great and I’m digging that apron! Cheers brother 🍻
Looks amazing as usual!
Russ I’ll be right over lol those steaks looked awesome 👍😋 perfection!
Thanks Sassy! 😃
You did it again Rus, beautiful! I’m starving!
Looked great Russ. How many inches were you above the fire to start? I have the gabbys for my Weber and haven’t tried steak yet.
I raised the grate until I could hold my hand at the grate for 8 to 9 seconds. That is a good "indirect" heat. I would say at least 1.5 feet, but I didn't measure.
Looks delicious Russ
Beautiful 🥩s big thumbs up 👍🏽
Awesome looking steaks!!
Thanks Ronny!
I took one more, one more, one more, and more ..... imaginary .... Lol ..... Great recipe Russ .... easy, fast and super delicious, as you always do .. .thanks for sharing
Man, those were some great looking steaks! Each one was the size of the average chuck roast around here. It seems like it would be nice to cook with the Santa Maria during the cooler months. It is basically just an open fire-pit set up to cook over, after all. Have you been fishin' lately, Russ? Don't the redfish usually go on a frenzy in the fall down there?
Yeah they were huge! The Santa Maria is a lot of fun to cook on and yes very old school type of grilling. Being able to raise and lower to so many positions on the fly is the beauty of it. Hadn’t been fishing in awhile but yes Red Fish and speckled trout run the inner bayous this time of year for great inshore fishing
Mouth watering steak... yummm. Im in the market for a thermo. How is the meater as far as accuracy and range its between the meater and inkbird. Love the idea of the meater but heard it is not as accurate. TIA
The Meater+ works great. It's inline with my instant read thermometers so I would say the accuracy is great. Hasn't let me down yet. Just got the 4 probe Meater block in yesterday.
Thats great to hear... any chance on a review on the block👍
Your the man!
What kind of cover do you grill under? Is it just a regular tent or some kind of fire proof material? Does it hold up in the wind?
It’s a big 14’x14’ pop up. Not fire proof but that’s not an issue. Can handle a pretty strong wind
@@SmokyRibsBBQ thanks! I've been wanting something like that... and that grill too!
Oh my gosh, looks delish!! I have a question. I have never had beef short ribs..wanted to try them so we just bought some from the butcher shop. I don't want to braise because I think it will be like pot roast. They are not the super thin ones like for Korean BBQ. They are the bigger chunks. Can we cook or smoke on grill?
Yes, there are many videos on smoking beef short ribs. I have a few myself. Basically a low and slow like you would do brisket
@@SmokyRibsBBQ I glanced at your videos but wasn't sure I had the same ones haha. Thank you for your help!!
Love your channel Rus ! Hellava grill ! You are killing me with that grill though ..I can't afford it.Wish I could?
Nice thick bone-in ribeye you got there. Gotta like that Meater Probe, I love mine. Still need an Insta Read job. Cheers!
They were huge Todd! Just got a 4 probe MEATER block in today. 🍻 Cheers
Now that's a steak Brother !! PERFECT !!! I know those steaks smelled good, they look Fantastic man ! One for you and One for me......I'll bring the Beer....HA HA !!!! Great video Rus and Great cook Brother !! Cheers !!!
They were massive Sean! Those two steaks fed 5 people lol! Thanks for checking it out and you can come cook and drink beer with me anytime brother! Cheers 🍻
I could just about smell that good lookin steak through my screen.👍🏻
How much to ship to Oklahoma?
Are any of the homes near u 4 sale??
WOW!
Damn nice looking steaks there, sir.
Continue being great.
What size apron or was it custom?
I think it's a xlarge
Smoky Ribs BBQ thank you. We have the same BBQ body profile. Keep up the good work! Stay safe. You’re smoking!
How long did you sear?
About a minute on each side
Throw that dog a bone already hahaha great video
Lol Ken! For real man! That dog drives me nuts!
Looks killer there I love me a good Ribeye
Thanks Jared, me too brother!
I love that apron Rus I’m going to get one
My mouth is watering :)~
good golly! #want
OMG there was a hanging in your yard.
A what? A zombie 🧟♂️ ‘Tis the season 👻
Steaks looked gorgeous. But theirs a dead guy in the tree in your yard....
‘‘Tis the season for zombies to be hanging around 🧟♂️
Great Cook Russ
Fyi 24x55 trailer model tickets
10.00 15 for 100.00
Attention all you Grill Masters, Barbeque Beasts & Tailgating Top Dogs! Hunt Refining's Paul Shirley has donated one of his sought-after custom smokers from Shirley Fabrication to raise money for United Way! There's a waiting list to purchase these y'all, so hedge your bets and purchase your raffle tickets before November 7th. Visit the Shirley Fabrication facebook page for more info or call Anna Johnson at Hunt Refining 205.391.3518 to get yours now! This is truly an example of how to LIVE UNITED!
Looks great except canola oil. Damn poison. Throw that sheet out.
No way do you ever sit and cut a steak up like that.... I understand you do it your way Russ but I would never slice a steak up like that I would serve it whole and let the person who's eating its slice it themselves ...number one reason is because the steak will lose its moisture when you pre cut it and it gets cold faster.....
A steak is meant to be served whole
Uhhh you do realize I do that because I’m shooting a video? People expect that. Off camera I would never cut someone else’s steak! 🙄
@@SmokyRibsBBQ .... Okay.... Had me worried !