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Author Topic: South Texas Pork Ribeye  (Read 4859 times)

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Offline IR2dum

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South Texas Pork Ribeye
« Reply #-1 on: July 30, 2013, 01:45:10 AM »
I made some improvements to my pellet pooper (with muebe's help and guidance) so this will be my first high temp cook to test it out. Found these pork ribeye thick cut steaks at Joe V's which is affililiated with HEB. Used Tim's Fine Swine and Bovine for the rub. Heated up the grill to 400 and placed them on Grill Grates. Took them to an internal temp of 155. They turned out very juicy and very tasty. I am pretty new to pellet cooking and learn something new every day. Today I learned to keep the lid closed to maintain the heat because it takes a while to build that heat back up.

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Offline Ka Honu

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Re: South Texas Pork Ribeye
« on: July 30, 2013, 01:58:39 AM »
First time I've seen the new pork cut naming conventions used.  You coped well.
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Offline Smokin Don

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Re: South Texas Pork Ribeye
« Reply #1 on: July 30, 2013, 02:26:53 AM »
Looks great!!! Nice looking pork! Don
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Offline muebe

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Re: South Texas Pork Ribeye
« Reply #2 on: July 30, 2013, 07:29:39 AM »
Those pork steaks look good Don!

And glad to see that the PID is functioning properly too  8)
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Offline Keymaster

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Re: South Texas Pork Ribeye
« Reply #3 on: July 30, 2013, 07:46:26 AM »
Looks Great!!
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Offline Pam Gould

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Re: South Texas Pork Ribeye
« Reply #4 on: July 30, 2013, 08:00:49 AM »
WTG Don..be sure you keep track so you know what you did. Looks very good..I would eat that..Pam .☆´¯`•.¸¸. ི♥ྀ
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Offline smokeasaurus

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Re: South Texas Pork Ribeye
« Reply #5 on: July 30, 2013, 08:14:30 AM »
Those look darn tasty...love those pork steaks.......
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Offline Jaxon

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Re: South Texas Pork Ribeye
« Reply #6 on: July 30, 2013, 09:15:33 AM »
Don, those pork ribeyes look great!  I'll be on the lookout for 'em locally.

Also looks like you have a bright future with that P P.
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Offline sliding_billy

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Re: South Texas Pork Ribeye
« Reply #7 on: July 30, 2013, 09:22:45 AM »
Wow!  Nice steaks.
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Offline ACW3

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Re: South Texas Pork Ribeye
« Reply #8 on: July 30, 2013, 01:43:09 PM »
Great job, Don.

Art
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Offline drholly

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Re: South Texas Pork Ribeye
« Reply #9 on: July 30, 2013, 02:10:29 PM »
Don, Great looking steaks and meal!
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Offline UWFSAE

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Re: South Texas Pork Ribeye
« Reply #10 on: July 30, 2013, 07:55:30 PM »
Hmmm, they just built a Joe V's over in Baytown near my college ... I may have to go grab some pork ribeyes.  I wonder how they'd be marinated in an soy/honey sauce and then smoked ...
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Offline mikecorn.1

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South Texas Pork Ribeye
« Reply #11 on: August 01, 2013, 09:17:29 PM »
Nice!


Mike
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Offline deestafford

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Re: South Texas Pork Ribeye
« Reply #12 on: August 02, 2013, 12:14:40 AM »
What in the world is a pork ribeye? Dee
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Offline Ka Honu

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Re: South Texas Pork Ribeye
« Reply #13 on: August 02, 2013, 01:21:02 AM »
It's what we used to call a rib chop.  Loin chops are now called porterhouse chops and top loin chops are New York chops.  All part of the new "consumer-friendly" naming conventions.  Now pork cut names will be aligned pretty much with similar beef portions.  Butts will be called shoulder roasts and there will also be a few changes on the beef side.  Prepare to be confused for a while.
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