Quote:
Originally Posted by TimBone
You guys ever smoke ribeyes? I smoked a couple of 1 inch thick ribeyes earlier this week, and they came out over cooked. I aim for medium rare, and these were definitely well done.
I followed the recipe I found online, though. It said 225 degrees for 2 hours. Thinking of just going an hour and a half next time. Thoughts?
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You sure the recipe wasn’t for a ribeye roast?