Reverse Seared Smoked Poterhouse

What do you do when someone tells you they have a local rub that is simply amazing that they then send to you? First you get curious… then you receive the rub and you bust out some 1.5 inch thick Porterhouses… finally you eat the porterhouse and become rather jealous that the rub is not local to YOU! For this I followed the same steps I normally do for my Tomahawks and they turned out so so good.

Temp - 300°

Smoked until an internal temperature of 120°

Once the internal temperature was reached I took it over to the propane grill, which was as hot as it would go, and did a quick sear on each side.

After searing it was left to rest for about 15 minutes before cutting.

Reverse Seared Smoked Tomahawk Ribeye

This might be the most flashy thing I have done so far on the smoker. The shear size (3.5 pounds) of the steak makes this a show stopper and it is rather straightforward to make. After dinner the wife made a comment that I am never allowed to make a steak any other way from now on… it is hard to argue with her!! For this one I used Weavers Dutch Country Steak Dust seasoning:

Temp - 300°

Smoked until an internal temperature of 120°

Once the internal temperature was reached I took it over to the propane grill, which was as hot as it would go, and did a quick sear on each side.

After searing it was left to rest for about 15 minutes before cutting.

Beef Ribs (multi bone short rib)

These are now my favorite things to make on the smoker and they also happen to be one of the absolute easiest things to make. Surprisingly quick and very hands off once they are on! Seasoning on these is great because it is a store bought rub that really works out great. Rub was simply a heavy coating of Weber Sweet Cracked Pepper Dry Rub seasoning & an additional coating of coarse black pepper.

Temp - 260°

After about 2 hours add a probe to start keeping track of internal temp.

Cook until an internal temp of 205°

Remove from smoker and let sit for just 15 minutes before cutting.

Smoked Prime Rib Roast

For this one I had the butcher cut & prep the rib roast by cutting off the bone and having the bones tied back on. Seasoning of the roast was butter mixed with garlic pepper seasoning and salt. This was much more simple than I expected and one of the best things to come off of the smoker yet!

Temp - 250° until an internal temp of 115°

Boosted temp up to 400° to help set up the bark

Cooked to internal temp of 125° & let rest, covered in foil, for half an hour.

Baby Back Ribs - Hot and Fast

Used a modified 2-2-1 method for these but wanted them done a little quicker than normal. Used simple rub of Quaker Steak and Lube Chipotle seasoning:

Temp 325°

2 hours on smoke

1 hour wrapped (brown sugar, butter, and additional rub added)

30 minutes unwrapped with sauce

Garlic Kielbasa thrown on the smoker during the last hour just because there was space available!

Trying something new for the site

Since I have found Smoking/Grilling as hobby I find myself trying many different ways of doing things. The downside to always experimenting like that is losing track of how I did certain Smokes. To remedy that issue I am going to attempt to post each of my successful meals here, along with the how of the cook. Hopefully this will create a repository that I can reference in the future and share with others, so they can give things a try!