Weekend Cook: Rib-eye

Meat and Potatoes

I've been wanting to use the Big Green Egg for weeks, but we are still experimenting to see what the Traeger pig does best.

I coated 2-inch thick rib-eye in mustard and Traeger Prime Rib rub (the sample came free in the mail for registering my smoker).

I set it at the "smoke setting" with mesquite for an hour, then 300f until the probe registered 131f (about an hour more).

Great weather for "pigging" out.

Boucher Farm Rib-eye

I loved this, but Dan felt it was over-smoked and wants to go back to using alderwood instead of mesquite.  There are still some more woods I'd like to try first, before we go back to the beginning.