Let's Talk BBQ

Recipes => Recipes => Pork Recipes => Topic started by: IR2dum on July 30, 2013, 01:45:10 AM

Title: South Texas Pork Ribeye
Post by: IR2dum 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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Title: Re: South Texas Pork Ribeye
Post by: Ka Honu on July 30, 2013, 01:58:39 AM

First time I've seen the new pork cut naming conventions used.  You coped well.

Title: Re: South Texas Pork Ribeye
Post by: Smokin Don on July 30, 2013, 02:26:53 AM

Looks great!!! Nice looking pork! Don

Title: Re: South Texas Pork Ribeye
Post by: muebe 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)

Title: Re: South Texas Pork Ribeye
Post by: Keymaster on July 30, 2013, 07:46:26 AM

Looks Great!!

Title: Re: South Texas Pork Ribeye
Post by: Pam Gould 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 .☆´¯`•.¸¸. ི♥ྀ

Title: Re: South Texas Pork Ribeye
Post by: smokeasaurus on July 30, 2013, 08:14:30 AM

Those look darn tasty...love those pork steaks.......

Title: Re: South Texas Pork Ribeye
Post by: Jaxon 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.

Title: Re: South Texas Pork Ribeye
Post by: sliding_billy on July 30, 2013, 09:22:45 AM

Wow!  Nice steaks.

Title: Re: South Texas Pork Ribeye
Post by: ACW3 on July 30, 2013, 01:43:09 PM

Great job, Don.

Art

Title: Re: South Texas Pork Ribeye
Post by: drholly on July 30, 2013, 02:10:29 PM

Don, Great looking steaks and meal!

Title: Re: South Texas Pork Ribeye
Post by: UWFSAE 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 ...

Title: South Texas Pork Ribeye
Post by: mikecorn.1 on August 01, 2013, 09:17:29 PM

Nice!


Mike
Sent from my iPhone 5 using Tapatalk

Title: Re: South Texas Pork Ribeye
Post by: deestafford on August 02, 2013, 12:14:40 AM

What in the world is a pork ribeye? Dee

Title: Re: South Texas Pork Ribeye
Post by: Ka Honu 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.

Title: Re: South Texas Pork Ribeye
Post by: deestafford on August 02, 2013, 02:54:23 PM

Turtle, what do you mean "START to be confused"?  One can't start doing something one is already doing.  I bet what you meant to say is for ME to continue to be confused.  Dee

Title: Re: South Texas Pork Ribeye
Post by: fishingbouchman on August 03, 2013, 04:17:34 AM

 :P :P :P :P :P