Reverse Seared Ribeyes | How to Reverse Sear Ribeyes on the @Char-Griller Auto Kamado

working on groom and smoke barbecue today we're going to do something quick for dinner we're gonna go ahead we're gonna do some ribeye steaks and we're going to reverse serum on the uh Char griller Auto kamado let's do it all right so what we're going to be using it's real simple first you gotta have some meat so we got this from Porter Road and some dry aged ribeyes yeah dries revised baby and what we gonna do on top of that we're gonna use this salt Mix original dry rub go-to for beef man these steaks is killer and to keep the temp on them to make sure we get a perfect steak gonna be using that meat stick uh 4X all right so I'm not going to use any binders I'm just gonna put the uh rub on here we're only doing one rub and I'm gonna just let it sweat in so it can soak up all that good flavor up in there before I put it on the grill so let's go ahead and get this season as you can see these are some nice steaks I mean I would have thought this was like wagyu or something but hey we're gonna see what it looks what it tastes like when it's done [Music] see it's just that simple we're ready to just let it sit and sweat we're getting the uh Char griller up the auto kamado up to uh we gonna do it at 250 then once we reach our internal temp of about 110 115 we're gonna take the stakes off we're gonna Crank that up out of kamado up to about five to six hundred degrees and we're gonna sear them off see y'all don't come out all right we got the acorn up the temp gonna go ahead and get these on then we're gonna check back on them about 20-30 minutes all right it's up to about 90 degrees internal temp according to the meat sticks so what I'm gonna do I'm just gonna go ahead and I'm going to flip them there was a reach the temp I'll take them off get them reverse seared all right it's time to get these off here so we can crank this up to about we're gonna do 600. [Music] see you when we come back for the Sear all right so we're up to 600 Degrees we're gonna go and get these on here [Music] we're gonna do about a minute each time all right it's been a minute foreign get these flipped over [Music] we're gonna let this side go for a minute all right it's been another minute [Music] all right been another minute [Music] [Music] last minute all right time to get them off and let them rest for about 10 to 15 minutes [Music] all right so we're finished with this cook just a quick recap we've got two Ribeyes dry aged we got from Porter Road we seasoned it with the uh salt licks original dry rub we put it on the char grill Auto kamado at 250 degrees let it smoke till they hit about an internal temp of about 115 took them off turned the uh Auto kamado up to 600 Degrees gave them a little bit of time to rest got them back on there did a minute her side each um rotations or a total of four minutes took them off let them rest for 15 minutes and now here we are right here as y'all know the best part but before we get to that let me do a little business and thank every one of you for joining me today if you're already subscribed thank you keep coming back I really like having you come around if you're not uh subscribed yet it's free you know it cost you nothing you know go ahead just click that subscribe button you know ring that Bell so you know when I'm dropping new content and give it a thumbs up it really helps me to get the video out and help to grow the channel but in the meantime let's go ahead and taste these ribeyes so I am going to be using this nine and a half inch um dowel strong Shadow series chef's knife so you know what let's try this one right here yeah look at that now I prefer medium rare but I have some people that's going to be eating this and they prefer more of a medium so couldn't quite do it the way I would have liked to have done it but still juicy but my favorite part of course is this spinalis right here so I'm gonna go and take a piece of this hey let's see what it do um man that was like butter those steaks to Porter Road dries ribeyes damn point that rub on it is always this killer to do the uh Salt Lake original on the um any type of steaks but um yeah even though it's not medium rare it is still fantastic but um thank y'all for joining me today catch you next time peace