Wife and I just had the best ribeyes we ever ate.
They came from a local butchershop and were free range, then grain "finished" (nice and marbled)
We rubbed them with Traeger prime rib rub, then let them sit for a half hour, then put them on "smoke" for a half hour. Pulled 'em off and turned the BBQ to high, let it get to temp. Then seared each side for about 3 minutes.
Yum Yum!!!! Virgil B.
